Most of my tartlet trays have 12 holes, so I usually make 12 tartlets and reroll the scraps of pastry and turn them into cheese straws. You’ll get about 24.
1 To make the pastry put the flour and salt in the bowl of a food processor and drop in the butter. Process everything briefly, until the mixture looks like coarse breadcrumbs. Add the cheese and cayenne pepper and process for a few seconds, until it is evenly distributed, then with the machine running, pour in the mixed egg yolk and water. Process just until it forms a lumpy dough. Turn dough onto a clean board and knead together into a ball, using a dusting of flour if necessary to stop sticking. Pat dough into a round cake and wrap in plastic wrap. Refrigerate for 20-30 minutes, just to let the dough relax; don’t let it become stiff or it will be difficult to roll out.
2 Roll out pastry lightly dusted with flour between two pieces of baking paper. Chill for 10 minutes. Line into a 12-hole tartlet tin. Chill until firm. Preheat oven to 190°C.
3 Trim leek, cut in half down the length and wash thoroughly under running water. Shake, slice, and finely chop. Heat a medium-sized frying pan (skillet) over medium heat, add ½ tablespoon butter and once it is sizzling add bacon. Cook until golden, tilt pan and let fat run off and transfer bacon to a bowl with a slotted spoon. If there is any bacon fat, pour it off, then add 1 tablespoon butter to pan. Add chopped leek, cover with a lid and cook very gently for 10 minutes, until wilted. Remove pan from heat and cool.
4 In a bowl mix crème fraiche, eggs, nutmeg, mustard and smoked paprika and freshly ground black pepper to taste, a pinch of salt, and bacon and leek. Spoon into tartlet tins. Put tartlet tins on a baking sheet (tray) in case of spillages. Bake for 25 minutes, or until richly golden. Cool for 10 minutes, then slip out of tartlet tins.
I like to line the holes of the tartlet tins with small squares of baking paper so tartlets don’t stick. Make a snip towards the centre on each square of baking paper with scissors, then put a round of pastry on top and mold them into the hole.
To make Cheese Straws see here LINK