Cheesy Leek Tart

Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the leek and season with salt and pepper. Cook until softened, 4-6 mins, stirring occasionally.

Meanwhile, peel and grate the garlic (or use a garlic press). Grate the cheese.

Add the garlic to the pan and fry until fragrant, 1 min.

Melt the butter into the leek and garlic, then stir in the flour (see pantry for both amounts) and cook until it forms a paste, 1-2 mins - you've made a roux!

Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the creme fraiche and vegetable stock paste. 

Bring to the boil, then lower the heat and simmer, stirring until thickened, 2-3 mins. Taste and season with salt and pepper if needed.

Once the pastry has baked, remove it from the oven.

Push down the centre with the back of a spoon - the border will remain puffed up to help hold the filling. Use a spoon to gently spread the creamy leek sauce over the base of the tart.

Top with the grated cheese.

Return the tart to the top shelf of your oven to bake until golden brown, 5-6 mins.

While the tart bakes, quarter, core and thinly slice the apple (no need to peel).

In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Toss the baby leaves and apple into the dressing. TIP: Don't add the leaves too early or they'll go soggy.