Press pastry lightly into four individual tart tins and freeze for 30 minutes.

Remove the base from the tart tin and lay it on the paper.

Once the tart tin has been lined, it needs to be neatened up.

Use this to line an eight-inch tart tin, preferably with a removable bottom.

Pour the leek mixture into the prepared tart tin.

Use the pastry to line a 10-inch shallow fluted tart tin.

To serve, remove the crisp potato from the tart tins and place onto serving plates.

Fit the pastry into six to eight four-inch tart tins.

Lift into the tart tin and allow a little extra as pastry tends to shrink.

-Roll out the pastry until it is larger than the diameter of the tart tin.