Leek, broccoli & wholegrain mustard tart

For the pastry:

200g spelt flour (you can use wheat flour if you prefer)

100g marg / butter

1 tsp dried mixed herbs

A pinch of salt & pepper

Enough cold water to bind

For the filling:

4 med leeks, trimmed, washed well & finely sliced

1 med head of broccoli (tender stem sprouting broccoli is great too), broken into small florets

1 Tbsp veg oil

6 free range eggs

200ml milk (I prefer soya milk)

50g hard cheese, (i.e. cheddar, red leister etc.), grated

1 heaped Tbsp wholegrain mustard

Salt & pepper to taste

To make the pastry, rub the marg/butter into the flour. Add the seasoning and enough cold water (a few Tbsps) to make a soft dough. Wrap in cling film and rest in the fridge for 30mins (the pastry that is!) This helps prevent shrinkage when the pastry is cooked.

Meanwhile heat the oil in a large pan and gently stir fry the leek and broccoli for 8 – 10 mins until lightly cooked.

Whisk the eggs, milk and seasoning together.

Grease a 10inch pie dish, roll out the pastry to fit and trim off any excess. Bake blind (cover with baking parchment and fill base with baking beans/rice) in a preheated oven, gas mark 6, 180°c, for 15 mins. Remove from the oven and take away the baking beans and parchment. Spread the wholegrain mustard on the base of the tart and return to the oven for 5 mins. This helps to crisp the base. Lower the oven temp to gas mark 5, 170°c. Fill the pastry case with the egg mixture, sprinkle with cheese and cook for 35 – 40 mins until set and golden.

Serve with a big seasonal salad.

Serves 4-6.