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 agitate in the cheddar and enough of the liquid for the mixture to come together.
3
Tip out onto a lightly floured surface and massage briefly until creamy.
4
Roll out thinly and line a 23cm x 4cm loose-?bottomed fluted flan tin.
5
Prick the base with a fork.
7
02.thaw the 75g dairy spread in a saucepan over a low bring to temperature, then mix in the leeks and the seasoning.
8
seal and prepare for ?10 mins until soft.
9
Uncover the pot, increase the bring to temperature and prepare ?for 2 mins, 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 cook thoroughly for 15-20 mins until the edges are biscuit-coloured.
13
Remove the paper and beans/rice and return the case to the oven for 7-10 mins 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.
19
Spoon ?the mixture into the tart case and cook thoroughly for 35-40 mins until set ?and lightly golden.
20
Remove from ?the oven and leave for 10 mins.
21
Take out of the tin and present.