Saturday Morning With Jack Tame

Leeks are so underrated and I have to remind myself to use them for more than just soups and chicken pies. In these tarts they are the star and as well as looking pretty they are absolutely scrumptious with soft and sweet, leeks combining with the tang of parmesan and saltiness of prosciutto. Perfect really!    Makes 4    Ingredients  3-4 leeks, cut into 2cm thick rounds (to yield about 16-20)  30g butter  2 sheets savour short crust pastry   1 tbsp olive oil   4 eggs  150g crème fraiche   200mls cream   ½ tsp wholegrain mustard  ¼  tsp sea salt + pinch black pepper  100g parmesan, grated + extra chunks for tops   50g prosciutto     Method  1. Preheat oven to 180 C. Place oven tray in to heat.   2. Line four 12cm tart tins (or one large 25cm) with pastry and trim edges neatly. Chill for 20 minutes.   3. Carefully place leek rounds in a pan with butter and oil, cover and cook gently until they begin to soften and are cooked through - about 20-30minutes. Turn once halfway through cooking but do so carefully as