Gently braise the whole shallots and shredded leeks in the balsamic vinegar and honey with the thyme leaves for up to one hour or until the shallots are tender. When the shallots are cooked the liquid should be very syrupy. Use the shortcrust pastry to line two small tartlet tins (approximately 10 cms across) and blind bake until the pastry is golden and crisp. Reduce the vegetable stock until you have around three tbsp left and separately reduce the cream until you have the same quantity. Combine the two and season to taste. In the warm tartlet case arrange the shallots and pile over a small quantity of the salad leaves. Put the lemon thyme into the hot sauce and pour around. Serve immediately. Per serving: 73 Calories (kcal); 1g Total Fat; (7% calories from fat); 2g Protein; 16g Carbohydrate; trace Cholesterol; 216mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0n.