Leek, muchroom & bacon tarts

1 tbs olive oil
2 leeks, white part only, thickly sliced
300 g muchrooms, thickly sliced
4 bacon rashers
1 tbs Dijon mustard
20 g butter, melted
1.5 sheets puffed pastry, just thawed

Preheat oven to 220C. Heat half the olive oil in pan, add half the leek and cook 1 minute each side. Set aside and cook mushrooms 1 minute each side. Set aside and add bacon, cook until golden.

Combine mustard and butter in a small bowl. Cut out 6 squares of pastry and press into muffin tray. Arrange leek, bacon and mushrooms evenly and drizzle with the butter and mustard mixture. Bake for 20 minutes. Remove from oven and set aside 5 minutes before turning out onto a serving platter.