Ingredients:
For the pastry
250g plain flour
pinch of salt
110g cold butter, diced
5 cold water spoons
For the filling
2 leeks, finely sliced
4 medium eggs
150g
cheddar with leeks, shredded
small handful of flat-leaf parsley, chopped
100g
smoked salmon, chopped
salt and pepper
Method
1. Heat the oven to 375°F/190°C/Gas mark 5.
2. Place the flour and salt in the bowl of a food processor. Add the butter and 2 tbsp of cold water. Pulse mix until all the ingredients are incorporated into a dough, add more water a teaspoon at a time if the mixture doesn’t stick together and pulse again. Wrap in plastic wrap and rest in the refrigerator for 2 hours.
3. Butter a 10”/25cm loose-bottomed tart tin. Unwrap the pastry, roll and line the tart dish making sure it is even on the bottom and sides and there are no holes. Prick the base of the dish using a fork.
4. Cover the pastry with baking parchment and fill with baking beans, or use long grain rice. Bake for 35 minutes in the preheated oven, remove the parchment and beans or rice and bake for a further 10 minutes until the crust is golden. Leave until completely cold.
5. Lower the oven to 175˚C/350˚F/Gas mark 4. Slice the leeks finely. Fry all the leeks with one spoon olive oil for 10 minutes and leave them aside.
6. Mix together the eggs, cheese, parsley, salmon and leeks. Season with pepper and a little salt.
7. Pour the egg mixture over the tart. Bake the tart in the preheated oven for about 25 minutes or until golden brown on top and just set.
8. Serve the tart with a crisp green salad with a lemony dressing.
