Leek, bacon and cheddar tart

Preparation

Slice the medium leeks. Dice the salted butter. Slice the smoked streaky bacon. Grate the mild Cheddar cheese.

Method

1. 1 Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens).
2. 2 Put the flour and butter in a bowl, then gently rub together with your fingertips until it resembles breadcrumbs.
3. 3 Stir in the water and mix to form a dough.
4. 4 Roll out the pastry on a floured surface and use it to line one 25cm loose-bottomed tart tin per tart being made.
5. 5 Prick the base, line with greaseproof paper and fill with baking beans. Blind-bake for 20 minutes. Move on to the next step while you wait.
6. 6 Meanwhile, heat the oil in a pan and gently fry the leek for 5 minutes.
7. 7 Add the bacon and cook for a further 5 minutes.
8. 8 Beat together the eggs and cream.
9. 9 Stir in half the bacon and leeks and half the cheese; season.
10. 10 Remove the paper and beans from the pastry, then bake for a further 5 minutes to lightly brown.
11. 11 Spread a thin layer of mustard (if using) over the pastry base, then pour in the egg filling.
12. 12 Sprinkle over the remaining leeks, bacon and cheese. Bake for 20 minutes until set.
13. 13 Leave to cool then chill in the fridge for at least 1 hour until ready to serve.