Leek and Brie Tart

Dust a clean work surface with flour and roll the chilled pastry to a 3mm thickness. Line a 23cm loose-bottomed tart tin, pressing the pastry firmly into the corners. Trim any overhang to 1cm above the rim. Prick the base all over with a fork.

Refrigerate the lined tart tin for 30 minutes to relax the pastry and prevent shrinkage.

Preheat the oven to 190°C fan. Line the chilled pastry case with baking parchment and fill with baking beans.

Blind bake for 15 minutes until the sides are set and pale golden.

Remove the baking beans and parchment, then return the case to the oven for a further 8 minutes until the base is dry and very lightly golden.

Brush the hot base immediately with the Dijon mustard and set aside to cool slightly.

Melt the butter in a wide, heavy-based saucepan over a medium-low heat. Add the leeks, garlic, thyme, salt and pepper, and stir to coat.

Cover the pan and cook the leeks over a low heat for 25 minutes, stirring every 5 minutes, until completely collapsed, jammy and sweet with no raw bite remaining.

Uncover the pan, increase the heat to medium, and cook for a further 5 minutes, stirring frequently, until any excess liquid has evaporated and the leeks are just beginning to catch at the edges.

Remove from the heat and allow to cool for 10 minutes.

Whisk together the eggs, double cream, milk and nutmeg in a jug until smooth and combined.

Reduce the oven temperature to 170°C fan. Spread the braised leeks evenly across the mustard-coated tart base. Lay the Brie strips in a single layer over the leeks.

Pour the egg and cream custard slowly and evenly over the filling, allowing it to settle between the leeks and Brie.

Bake the tart for 30–35 minutes until the custard is just set with a very slight wobble at the centre and the Brie is melted and golden in patches.

Allow to rest for 10 minutes before slicing and serving.