Leek and Pea Tart

This is a perfect tart for a light summer lunch, or as part of a party buffet, and it's easy to make. You can make your own pastry and I have included a link for a basic shortcrust recipe. To save time I used a shop bought ready made shortcrust pastry.

Serves: 4-6

You will need: A well greased loose bottom 9” tart tin Ceramic baking beans/dried pulses for blind baking

To make this tart you will need shortcrust pastry. Here is the link for the recipe: https://www.bbcgoodfood.com/recipes/2983/basic-shortcrust-pastry

Preparation time: 10 mins + 30 mins chilling time Cooking time: 1 hr 20

Ingredients:

2 large leeks sliced thinly 2 cloves of garlic 75g frozen or fresh garden peas 4 large eggs 100ml of milk 2 tbsp of double cream Grated rind of an unwaxed lemon Salt and black pepper to taste 1 teaspoon of green pesto 150g of finely grated Parmesan cheese 2 tablespoons of olive oil

1. Pre-heat the oven to 160°C fan/180°C conventional /gas mark 4. 2. Roll out your homemade or shop bought pastry to about the thickness of a one pound coin and about 4cm wider than your tart tin. Use the rolling pin to lift the pastry and help you position it over the tin. Press the pastry in using your fingertips. Leave an overhang of pastry around the sides of the tin. Prick the base of the pastry case all over with a fork. 3. Top the pastry with baking parchment and fill with ceramic baking beans or dried pulses. Place in the fridge for 30 minutes to chill. 4. Meanwhile, in a large pan add your olive oil, leeks, garlic and salt/pepper and cook over a low heat until softened. This will take about 15 to 20 minutes. You want your leeks to soften, not brown so keep your eyes on them, stirring occasionally. 5. Remove your chilled pastry case from fridge. Bake for about 15 minutes or until the pastry is firm, then remove the beans (be careful they’re very hot) and cook for about 5 minutes more, until golden brown and biscuity. Trim off any excess using a small serrated knife before filling. Leave to cool whilst you continue to make the filling. 6. Add the garden peas and grated lemon rind to the softened leeks, stir and remove from heat. Add the pesto and set aside. 7. In a large jug, add your eggs, milk and cream, beat thoroughly with a fork. Then mix in your Parmesan cheese. You are now ready to assemble your tart. 8. Place the leeks and peas in the pastry case and spread evenly across the base. Pour over the egg mixture, until it covers the leek filling. Do not be tempted to fill the pastry case to the brim. If there is excess liquid retain and make an omelette. 9. Carefully place your tart in the oven. Bake for 35-40 minutes until the filling is set and is starting to turn golden and slightly puffed up above the pastry case. Allow to cool a little before removing from the tin.