Blue Cheese, Leek and Portobello Mushroom Tarts

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Heat first measure of butter and a drizzle of oil in a medium fry-pan on medium-high heat. Cook leek for about 4 minutes, until tender. Remove and set aside. Return pan to the same heat and cook mushrooms with second measure of butter for about 4 minutes, until starting to caramelise.
3. Place pastry onto prepared tray, cut into 6 rectangles and gently separate. Use a fork to prick pastry in several places and use a knife to gently score a 1cm border around each pastry rectangle. Whisk egg in a small bowl or cup and lightly brush each pastry rectangle with egg.
4. Place cooked leek and mushrooms inside the border of each rectangle. Bake tarts for 8-10 minutes, until pastry is starting to brown. Remove tarts from oven and top with chunks of blue cheese and walnuts. Season to taste with salt and pepper then return to oven to cook for a further 5-7 minutes, until pastry is puffed and golden.
5. While tarts cook, prepare rocket and kiwifruit salad. Cut kiwifruit in half, scoop out flesh and roughly chop; peel cucumber into long, thin ribbons, stopping when you reach the core; roughly chop mint. Add all to a medium bowl with rocket, vinegar and oil. Toss to combine and season to taste.
6. divide blue cheese leek and Portobello mushroom tarts between plates and very finely drizzle over honey (if using). Serve rocket and kiwifruit salad on the side.