Egg and leek tart
- Roll out pastry to 3mm thick and use to line a 20cm tart tin. Prick the base all over with a fork and chill for 30 minutes. Thickly slice leek. Heat oil in a frying pan, add leek and cook for 10 minutes over a medium heat until softened but not browned.
- Heat oven to 220 degC. Line the pastry case with foil and fill with baking beans. Bake for 15 minutes. Remove from the oven and remove foil and baking beans. Return the pastry case to the oven for a further 5 minutes to dry the pastry. Reduce oven temperature to 160 degC.
- Break eggs into a bowl, add milk, cream, parmesan and thyme and whisk to combine. Stir in the cooked leek, season mixture with salt and pepper and pour into the cooked pastry case.
- Bake for 40 minutes or until the egg mixture is set and the pastry is golden brown. Slice to serve hot or cold.