Leek and salmon pâte brisée tartlets

With this recipe I end 2014, an intense year!
Thank you to everyone following me; I hope you continue. Wishing you a happy 2015 full of health and peace.
Kisses to everyone 😘😘😘😘
INGREDIENTS FOR 20 TARTLETS
PÂTE BRISÉE
200 g flour
100 g butter
50 g cold water
Salt
FILLING
300 g leek
160 g smoked salmon
2 eggs
4 tablespoons fresh cream
Extra virgin olive oil
Salt, pepper
I put flour, diced butter and a pinch of salt in a bowl.

I work with my fingertips.

I add water and work briefly to make a crumbly mixture.

I turn onto the worktop and knead.

I form a smooth ball, wrap and refrigerate.

Meanwhile, I slice and wash the leek and soften in a small pan with oil.

I turn off and add the salmon in small pieces.

After resting, I roll the dough a few mm thick and cut discs for the moulds.

I line all the moulds and prepare decorative strips.
I made only half the dough quantity.

I beat eggs, cream, salt and pepper with a fork in a small bowl.

I divide salmon and leek filling between the moulds.

I add egg and cream mixture to each tartlet.

I decorate with pastry strips.

I bake at 180°C for about 15 minutes until golden.

Excellent with aperitifs; the same recipe makes a large savoury tart.
As a test, I filled one with two Gorgonzola cubes, two pear cubes and two walnut pieces and baked with the others. Delicious!