Ingredients

Step by step

1. Lightly grease a deep loose-based 23cm fluted tart tin. Roll out the pastry on a floured surface and use to line the tin, letting a little pastry overhang. Prick the base with a fork; chill for at least 20 minutes.
2. Meanwhile, cook the potatoes in a pan of boiling water for 15 minutes or until tender. Drain, then slice when cool enough to handle.
3. Add the peas to a pan of boiling water, bring back to the boil, then drain and refresh in cold water. Set aside a couple of tablespoons of peas. Tip the remainder into a food processor with most of the mint, 75g of the cheese and seasoning. Pulse to a rough pesto-like consistency. Thinly slice the rest of the cheese.
4. Place a baking sheet in the oven and preheat to 200°C, fan 180°C, gas 6. Line the pastry case with a piece of foil and baking beans. Bake on the hot tray for 20 minutes, then remove the foil and baking beans; return to the oven for 8-10 minutes until pale golden and crisp. While still warm, trim off any excess pastry. Reduce the oven to 180°C, fan 160°C, gas 4.
5. Meanwhile, heat the oil in a saucepan, add the leek; cook, covered, over a low heat for 5 minutes until beginning to soften. Remove the lid and cook for a further 8-10 minutes until completely soft.
6. In a jug, whisk the eggs and milk with seasoning. Spread the leek over the base of the pastry case and arrange the potatoes on top. Add dollops of pea pesto; pour in the egg mixture. Scatter over the reserved peas and top with the slices of cheese. Grind over a little black pepper. Bake for 25-30 minutes until set.
7. Leave the tart to cool for 10 minutes before removing from the tin and slicing. Good served with a potato and spinach salad.