Short Crust pastry

1. Pre-heat the oven to 180C fan forced. Place all the ingredients in a food processor and blend until it resembles small bread crumbs.
2. Bring the dough together and forma a ball. Don’t mix the dough too much.
3. Put the dough between baking papers and roll it to about 2mm-3mm thickness.
4. Lightly grease tart moulds and shape the dough into the moulds.
5. Blind bake the tart in the oven for approximately 10 minutes . (Blind baking is the process of baking any pastry without the filling).
6. After 10 minutes, take off the parchment paper (with the weights) and bake the tart for a further 10 minutes until golden. Once the tart is ready, take it out and let it cool before putting the filling in.Chefs note: This short crust pastry can be used with any filling sweet or savoury.

Leek & Cheese Filling

1. Heat some olive oil in a frying pan and saute the leek until softened. Set aside.
2. Heat the milk in a saucepan. Once the milk is hot, add both of the cheeses and stir until it’s melted in. Season to taste.
3. Whisk the egg. Slowly add the warm milk, whisk together and set aside to cool down.
4. Once the mixture is cool, pour the filling into the ready made tart shell, halfway through. Add the leek pieces and top it up with more of the cheese mixture. Bake in the oven for 15 minutes or until golden brown.
5. When it’s ready, take it out of the oven and cool it off. Dig in & enjoy! Serve with your favourite salad or just have it on its own.

Chefs note: This recipe serves 2.