Butternut Squash and Leek Tarts with Pancetta

Ingredients

• 1 tbsp butter
• 6 oz pancetta (thinly sliced)
• 1/2 cup leeks (cleaned and thinly sliced)
• 2 1/2 cups butternut squash (peeled, seeds removed and diced small)
• 1/2 tsp fresh thyme leaves (chopped)
• 1 1/2 tsp salt
• 5 large eggs
• 1 cup heavy cream (cold)
• 1 cup milk (cold)
• 5 turns black pepper (freshly ground from a mill)
• 10 4 inch savoury tart shells ((purchase or make from your favourite recipe))