Serving Size: 36

Ingredients
8 slices Double smoked bacon
1 Leek -Chopped
1 tablespoon Butter
1/2 cup Goat Cheese crumbled
1 Egg
1 cup Sour cream
2 teaspoon Dijon mustard
1/4 teaspoon Salt
1/2 teaspoon Black pepper
Pastry
1 cups Flour
1 cup Butter
3 tablespoon Sugar
1/3 cup Cold water
2 Egg yolks

Instructions
1Slice bacon crosswise into 1/4 inch slices. Chop leeks into small pieces: measure out about 1 cup. Cook bacon 5 minutes over medium heat or until some fat is rendered and bacon is soft. (do not brown bacon as this will happen when tartlets are baked)
2Add leeks and butter to hot pan; cook over low heat 5 minutes or until leeks are softened but not browned. Cool while continuing with recipe.
3In a food processor pulse flour butter and sugar until crumbs the size of peas. Whisk egg yolks and water and add to the flour mixture and pulse until just combine
4Roll out pastry thinner than for a pie; cut rounds with a 2 1/2 inch cutter. Line mini muffin tins with pastry. Extend pastry slightly above cup rim. Freeze for 10 mins
5Preheat oven to 450
6Divide goat cheese among cups; top with leeks. Beat egg lightly; stir in sour cream, mustard and seasoning. Spoon sour cream mixture over top, about a scant 1 tablespoon per tartlet. Top with several bacon bits.
7Bake 14 mins to 18 mins. Cool on a rack 5 mins then remove from cups. Serve warm or at room temperature. Tartlets can be frozen or reheated as needed