Caramelised Leek Tarts - cooking recipe

Ingredients

18 baby leeks, cleaned and cut in half
50 g butter
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
sea salt and black pepper

Preparation

Preheat oven to 220 Degrees Celsius.
Cut leeks into 6cm slices.
Heat butter, brown sugar and vinegar, stirring over low heat until sugar dissolves.
Add leeks and cook 3 minutes only.
Remove leeks and allow to cool slightly.
Cut pastry in half then in 3 equal pieces to create 6 rectangles.
Lay leeks side by side on pastry leaving 1 cm border.
Brush egg around edges.
Bake for 25 minutes.