1. Preheat the oven to 180C. Line a baking tray with baking paper.
2. If you need to grate your own cheese, add cubed mozzarella cheese (100g) to the bowl and grate Speed 7 / 5-10 seconds. Set aside.
3. Add the peeled garlic cloves (2), sliced leeks (2) and broccoli florets (250g only) to the bowl. Chop Speed 7 / 5 seconds. Scrape down sides. You may need to process again with the assistance of your spatula.
4. Add the remaining broccoli florets (250g) to the bowl. Chop Speed 7 / 5-10 seconds, or until your desired texture is reached. Again, you may need the assistance of your spatula.
5. Add the oil (30g) to the bowl. Program 7 minutes / 100C / Speed 2, measuring cap on.
6. Add the crème fraîche (250g), salt (1 tsp) and pepper (1 tsp) to the bowl. Mix on Speed 2 until combined.
7. Spoon half of the filling onto each of the puff pastry sheets (2), leaving a 3cm border around the edge to allow the pastry to puff up.
8. Sprinkle half the grated cheese (100g total) over the top of each tart.
9. Bake for 20 minutes, or until the pastry and cheese are golden brown.
10. Slice and serve immediately with chopped chives (1/2 bunch total) sprinkled over the top.
11. Enjoy!

Make your own!
*Make your own puff pastry with the Rough Puff Pastry recipe from The Freezer Issue, the Puff Pastry recipe from The 5 Ingredients Issue or the Iced Puff Pastry recipe from The Easter Subscriber Bonus Issue.