Quickly mix the flour, butter, egg and salt into a smooth dough. Wrap in cling film and leave to rest for at least 30 minutes. In the meantime, trim the leek, cut it in half and slice it into very fine strips. Cut the bacon into fine strips as well. Heat a little oil in a frying pan and fry the bacon. Then add the leek and cook until softened. Finely chop the parsley and stir it in. Season the mixture and leave to cool. Cut the cheese into small cubes and add to the mixture. For the glaze, mix all the ingredients together. Roll out the dough thinly with a rolling pin and cut out circles. Grease the tartlet tins with butter and line them with the dough. Spread the filling over the pastry, pour the glaze over the top and bake at 165°C (fan oven) for 20 minutes. The tartlets can be served hot or cold and are ideal as an aperitif.
Wine recommendation: South Tyrol Brut sparkling wine