Leek, Gruyère and Mustard Tart

Ingredients

• 320 g ready-rolled shortcrust pastry
• 3 leeks
• 100 g gruyère cheese
• 200 ml double cream
• 3 eggs
• 1 tbsp wholegrain mustard
• 20 g butter
• 5 g fresh thyme

Method

1. 1

   Preheat the oven to 190°C (fan 170°C). Line a 23cm loose-bottomed tart tin with the pastry, prick the base and blind-bake with baking paper and beans for 15 minutes. Remove the beans and paper and bake for a further 5 minutes.

2. 2

   Thinly slice the leeks and soften in butter over a medium heat for 8–10 minutes until completely tender. Season and stir in the thyme leaves.

3. 3

   Whisk together the eggs, cream and mustard. Season with salt and pepper.

4. 4

   Spread the mustard over the base of the blind-baked pastry case. Add the leeks in an even layer, then scatter over the gruyère.

5. 5

   Pour in the cream and egg mixture. Bake for 25 minutes until just set with a slight wobble in the centre.

6. 6

   Allow to cool for 10 minutes before removing from the tin. Serve warm or at room temperature with a crisp green salad.