Leek, Chorizo & Gruyère Tart

Shortcrust pastry

• 115g (4 oz) plain flour
• 25g (1 oz) butter
• 25g (1 oz) lard

Filling

• 175g (6 oz) leeks, washed
• 1 tsp olive oil
• 115g (4 oz) chorizo sausage, diced into 1 cm cubes
• 115g (4 oz) Gruyère cheese, grated
• 300 ml milk
• 2 large eggs + 1 large yolk, beaten
• Salt and freshly ground pepper

For the pastry, sift the flour, rub in the butter and the lard. Mix to a soft, stiff dough with cold water. Roll out the dough on a lightly floured surface and use to line a 23 cm flan ring, chill for 30 minutes.

Preheat the oven to gas 5/190◦C/170◦ C fan. Place a baking sheet on the middle shelf.

Trim all but 2.5 cm of green from the ends of the leeks. Heat the oil in a frying pan. Fry the leeks with the chorizo for 3-4 minutes, turning until the sausage is crisp and golden. Drain on kitchen paper.

On the heated baking sheet, bake the pastry case blind for 15 minutes. Remove the foil or paper and beans and cook for a further 5 minutes.

Scatter the chorizo over the pastry base. Sprinkle the cheese over the top and arrange the leeks in a pinwheel shape, white inwards. Whisk together the milk, eggs and seasoning.

Pour into the pastry case and bake for 30 -35 minutes, until puffy and set. Serve warm!