A quick vegetarian dish, perfect for lunch or light dinners and packed with Spring flavours.
|3||leeks, thinly sliced|
|50g||cheddar cheese, grated|
|1 tsp||mixed herbs|
|handful of parsley, chopped|
|salt and pepper to taste|
Heat the oven to Gas 6/ 200°C/ 180°C fan
Wash and chop the leeks, using the whole length of the leek (except from the base).
Add butter and mixed herbs to the leek on a baking tray. Season and bake for 10-15 minutes until leeks are soft.
Whisk eggs, cream and parsley together. Season with salt and pepper. Stir in cooled leeks and grated cheese, leaving some to sprinkle on top of the tart before baking.
Roll the pastry out into a rectangle until it is the thickness of a £1 coin.
Lay pastry flat onto a greased non-stick baking tray. Bake for around 10 minutes until it has puffed up and is golden brown.
Cover the pastry evenly with the leek mixture and bake for further 20 minutes until the mixture has firmed.
Remove from oven and place on cooling rack. Allow tart to sit for at least 20-30 minutes to set before cooling.
Sprinkle some parmesan cheese and parsley on top before serving.