Leek, Cheese and Pesto Primavera Tart

Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.

Peel and grate the garlic (or use a garlic press). Crumble the Greek style salad cheese into small pieces. Remove the pistachios from their shells, then roughly chop.

Cut the tomato into 1cm pieces, then pop into a medium bowl with a drizzle of oil and some salt and pepper. 

Melt the butter (see pantry for amount) in a medium frying pan on medium heat.

Once melted and hot, add the leek and season with salt and pepper. Cook until softened, 8-9 mins, stirring occasionally.

Meanwhile, in a small bowl, combine the creme fraiche with the grated hard Italian style cheese. Season with pepper, then set the creamy sauce aside.

In another bowl, mix together the pesto and the olive oil for the pesto (see pantry for amount). Set aside.

Once the leeks have softened, add the garlic to the pan and stir-fry for 1 min more, then remove from the heat.

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

Push down the centre with the back of a spoon. Use the spoon to gently spread the creamy sauce over the base of the tart.

Top with an even layer of the leeks, then scatter over the Greek style salad cheese and pistachio nuts.

Return the tart to the top shelf of your oven to bake until golden brown, 7-10 mins.