Caramelised Leek tartlets with a Sour Cream Crust

I baked these over the weekend as a favour to my mother. Although they're delicious, creating your own pastry takes some time so make sure you're not in a hurry.

Ingredients
Sour Cream Pastry
1 1/2 cups plain flour
120g chilled butter
5 tbsp Sour cream
1 1/2 eggs
pinch of salt

Caramelised Leek Filling
1 large leek
40g butter
1 garlic clove, finely chopped
1/2 tsp sea salt
3 tbsp dry white wine
3 tbsp vegetable stock
freshly ground black pepper
2 eggs
1 egg yolk
3 tbsp cream
1/2 cup soft goats cheese, roughly crumbled

Method

1. For the pastry, rub butter into the flour until the mixture resembles fine bread crumbs, add sour cream, salt and eggs. Mixture should create a firm ball, if not add more flour (or sour cream if it is too dry). Divide into 6 balls and allow to rest in the fridge for 30 mins. Roll each ball to 3mm  thick then gently press into prepared tart cases. Prick the bases with a fork and rest in the fridge for a further 30 mins. Trim any excess from the edges, cover with  grease proof paper. Fill with rice and blind bake for 10 mins.

2. For the filling, cut leeks in half lengthways and wash. Finely slice into half moons. Heat butter in a frying pan over a medium heat. Add the sliced leek, garlic and salt. Cook for 10 mins, until tender and golden. Add the wine and simmer for 2 mins. Add the stock and simmer for another 2 mins. Add pepper, remove from heat and allow to cool completely. Whisk eggs, yolk and cream in a separate bowl, add the leeks.

3. Evenly spoon the mixture into each baked pie case, scatter the goat's cheese over and bake for 20mins.