SERVES: 6
Preparation time: 20 minutes, plus chilling
Cooking time: 50 minutes
Total time: 1 hour 10 minutes, plus chilling
Butter, for greasing
500 g (1 lb 2 oz) ready-made shortcrust pastry
Plain flour, for dusting
1 tbsp olive oil
5–6 medium leeks, trimmed, washed and sliced
3 large eggs
4 tbsp finely chopped chives or oregano
2 tbsp clear honey
250 g (9 oz) half-fat crème fraîche
125 g (4½ oz) mature Cheddar, grated
Salt and freshly ground black pepper
Pre-heat the oven to 200°C, gas mark 6. Grease a deep 24 cm (9½ in) diameter fluted tart tin and place on a baking sheet.
Roll out the pastry on a lightly floured surface slightly larger than the tin. Carefully lift the pastry into the tin and gently press it into the base and sides. Trim any excess pastry and prick the base with a fork. Chill in the fridge for 20 minutes.
Heat the oil in a large frying pan and gently cook the leeks for 5–8 minutes until wilted and softened, but not too coloured. Remove from the heat and leave to cool.
When the pastry is chilled, place a sheet of baking paper on top of it, scrunching the edges to fit. Fill with baking beans, dried beans or rice grains to weigh down the pastry and stop it from rising while it is being part-cooked. Bake in the oven for 15 minutes.
Meanwhile, place the eggs in a bowl and beat with the chives, honey and crème fraîche. Season then add the cooled leeks and mix well. Stir the Cheddar into the egg mixture.
Remove the baking beans and baking paper from the pastry shell and pour the egg mixture into the base. Bake for 35 minutes until lightly golden and set. Don’t worry if it still has a slight wobble as it will continue to cook for a while when removed from the oven and set further as it cools. When cold, wrap in foil then cut into wedges and serve with a green salad, if liked.