Leek and Gruyere tart

1. 1

   To make the pastry, rub together the flour, butter and salt with your fingertips until you have something that resembles breadcrumbs.

2. 2

   Try not to overmix and keep it as cold as possible.

3. 3

   Add the egg and bring together everything into a ball of dough.

4. 4

   Flatten the ball with your hands and wrap in cling film.

5. 5

   Chill in the fridge for at least half an hour.

6. 6

   Roll out the pastry on a lightly floured surface to a thickness of a couple of millimeters.

7. 7

   Use the pastry to line 8 small tart tins or one big tin and trim any excess, remembering that the pastry will shrink when cooked.

8. 8

   Chill for 30 minutes.

9. 9

   Preheat the oven to 180 degrees C/350 degrees F, line each pastry case with a piece of greaseproof paper and fill with baking beans/rice.

10. 10

    Bake for 15 minutes and then remove the paper and bake for another 5 minutes until light golden brown.

11. 11

    While the pastry is cooking, heat the oil in a small pan over a medium heat.

12. 12

    Add the garlic and leeks and cook until softened.

13. 13

    In a bowl, beat the egg and add the creme fraiche, cheese and leek and garlic mixture.

14. 14

    Season to taste.

15. 15

    Pour the mixture into the blind-baked pastry cases and bake for 15-20 minutes until brown and set in the middle.

16. 16

    Serve warm or cold.

* Per serving · 4 servings · Values may vary.