Leek and Gruyère Tart

• 250 g Shortcrust pastry
• 25 g Butter
• 2 medium Leek
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 2 tsp Dijon mustard
• 3 Egg
• 250 ml Double cream
• ¼ tsp Ground nutmeg
• 120 g Gruyère cheese

1. Heat the oven to 190°C (375°F). Lightly grease a 23 cm tart tin and set it on a baking tray.
2. Roll out the shortcrust pastry and line the tin, pressing it neatly into the corners. Prick the base all over with a fork, then chill in the fridge until firm.
3. Line the pastry with baking paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for 8 to 10 minutes more until the base looks dry and lightly golden.
4. Meanwhile, trim and wash the leeks well, then slice them into thin rounds. Melt the butter in a frying pan over a medium-low heat, add the leeks with a pinch of the fine sea salt, and cook for 10 to 12 minutes until soft and sweet but not browned.
5. Spread the Dijon mustard over the warm pastry base. Scatter over the softened leeks.
6. In a mixing bowl, whisk the eggs with the double cream, ground nutmeg, remaining fine sea salt and black pepper. Stir in most of the Gruyère cheese, reserving a small handful for the top.
7. Pour the custard into the tart case, then sprinkle over the reserved Gruyère. Bake for 25 to 30 minutes until the centre is just set with a slight wobble and the top is lightly golden.
8. Rest the tart for 10 minutes before slicing so the custard settles. Serve warm with a crisp salad, if you like.

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