- 320g pack ready-rolled shortcrust pastry
- 500g leeks, very thinly sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 thyme sprigs, leaves picked
- 300ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- ¼ fresh nutmeg, grated
One of the most useful of spices for both sweet and savoury…
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 125g log soft goat's cheese, half chopped, the rest sliced
- 1 tbsp roughly chopped hazelnuts (not the pre-chopped ones)
- tomato salad, to serve
Heat oven to 200/180C fan/gas 6. Line a non-stick tin (24cm x 20cm x 3cm deep) with baking parchment. Unravel the pastry and use it to line the tin. It should fit almost perfectly except for a slight overhang at the ends. If there are any cracks in the pastry, gently press them together with your fingers, then prick the base. Line with more baking parchment, fill with baking beans and bake for 15 mins. Remove the paper and beans and bake 5 mins more to dry the base.
Meanwhile, in a large non-stick frying pan, fry the leeks in the butter with most of the thyme until soft - about 8 mins. Tip into a bowl and pour in the milk, then add the nutmeg, some seasoning and the eggs. Beat until well mixed, then stir in the chopped goat’s cheese.
When the pastry case comes out of the oven, tip in the leek mixture, arrange the sliced cheese on top and scatter over the hazelnuts and the remaining thyme. Return to the oven for 25-30 mins until the filling is set. Trim away the excess pastry at the ends if you like and serve warm or at room temperature with a tomato salad.