Leek and gruyère tart

Leek & gruyère tart Grease a 22cm round tart tin. Press together the 2 squares of pastry, one on top of the other, then lightly flour the bench surface. Using a rolling pin, or large bottle, roll the pastry out evenly into a larger 28cm square. Leave pastry to rest for a couple of minutes on the bench. Roll pastry onto the rolling pin and unroll over the tin until the square evenly covers the tin. Using fingertips, press pastry into the tin to line base and sides. Cut away unused pastry, press together and save to use another time. Place the pastry-lined tin in the fridge to chill while you prepare the other ingredients. Preheat the oven to 200°C. Place the buttercup on an oven tray and drizzle with 1 Tbsp oil, toss well and bake for 10-12 minutes. Remove and leave to cool slightly. Turn the oven up to 220°C ready to cook the tart. Heat a frying pan and add 1 Tbsp oil, the leeks and bacon and sauté until soft. After 5 minutes, add the spinach leaves and stir through until they wilt. Remove from the heat and turn out ingredients onto a plate and place in a cool place for 10 minutes. Mix eggs together with salt and pepper then whisk in the cream. Remove tin from the fridge and scatter a third of the leeks, bacon and spinach over the base. Lay grated cheese on top, then layer the remaining leek mix and the roast buttercup. Pour the egg mix over the top. Place the tin in the middle of the oven and cook for 40-45 minutes until the tart rises in the centre. Serve with salad greens and spicy fruit chutney on the side. Washing leeks Slice leeks into rounds until you reach the dark green leaves. Remove dark outer leaves and finely slice the softer green centre. Place sliced leek into a sieve or colander and wash well under a running tap, tossing the leeks about with your hands to free any trapped dirt. Shake out well and tip onto a clean tea towel to remove excess water. The dark green tough leaves make a lovely addition to stock if you like to make your own. From Taste magazine, May 2006