Ingredients:

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1 (9-inch) pie crust – homemade if you prefer, or store bought

3 tbsp salted butter

3 leeks, white and light green parts only, cleaned and chopped

salt, as needed

fresh ground black pepper, as needed

1 cup single cream

1 ½ cups grated Gruyere or Comte cheese

Method:

Preheat oven to 190C.
 

1. Roll out the chilled dough to fit a 9-inch (23 cm) pie plate. Press the dough evenly into the bottom and sides of the plate.

 

2. In a large skillet over medium-low heat, melt the butter and stir in leeks. Cook, stirring frequently, until tender and beginning to caramelise, about 10-15 minutes. Season with salt and pepper. Reduce the heat to low.
 

3. Add the cream and cheese and stir gently until the cheese is melted. Before pouring the mixture into the crust, poke a fork into the bottom and sides of the crust a few times, to allow air to

escape when baking. Pour the mixture into the pie crust.
 

4. Bake for 30 minutes or until the top has set and turned golden. Remove from the oven and place on a cooling rack. Let the tart sit long enough to set – at least an hour or so – before serving. Serve when slightly warm or at room temperature.

Only reheat leftovers long enough to warm through – don’t serve piping hot.