Instructions
1
For the pastry, sift the baking flour and seasoning into the mixing bowl of a food processor, mix in the dairy spread and lard, then whizz together briefly until the mixture looks like fine breadcrumbs.
2
Tip the mixture into a mixing bowl, then swirl around in the paneer variance and enough of the moisture for the mixture to come together.
3
Tip out onto a lightly floured surface and shape briefly until even.
4
Roll out thinly and line a 23cm x 4cm loose-?bottomed fluted flan tin.
5
Prick the base with a fork.
6
cool down for 20 moments.
7
02.soften the 75g dairy spread in a saucepan over a low fiery up, then mix in the leeks and the seasoning.
8
put a lid on and prepare for ?10 moments until soft.
9
Uncover the skillet, increase the fiery up and prepare ?for 2 moments, stirring occasionally, until the liquid has evaporated.
10
Spoon onto a plate and leave to cool.
11
03.Preheat the oven to 200°C/fan180°C/gas 6.
12
Line the pastry case with baking paper and baking beans or rice and blind oven-cook for 15-20 moments until the edges are biscuit-coloured.
13
Remove the paper and beans/rice and return the case to the oven for 7-10 moments until the base is crisp and lightly golden.
15
Reduce the oven temperature to 190°C/fan170°C/gas 5.
16
04.Put the crème fraîche into a mixing bowl with the whole egg, egg yolks and nutmeg.
17
Lightly beat together, then augment the taste.
18
swirl around in the leeks.
19
Spoon ?the mixture into the tart case and oven-cook for 35-40 moments until set ?and lightly golden.
20
Remove from ?the oven and leave for 10 moments.
21
Take out of the tin and present.