Flamiche

1. For the pastry, sift the flour and salt into a food processor, add the butter and lard and whizz briefly to fine breadcrumbs. Tip into a bowl, stir in the cheese and enough water to bring it together, then knead briefly on a floured surface until smooth. Roll out thinly, line a 23cm x 4cm loose-bottomed fluted flan tin, prick the base and chill for 20 minutes.
2. Melt the butter in a saucepan over low heat, add the leeks and a little salt, cover and cook for 10 minutes until soft. Uncover, raise the heat and cook for 2 minutes, stirring, until the liquid has evaporated, then spoon onto a plate to cool.
3. Heat the oven to 200C/fan 180C/gas 6. Line the pastry case with baking paper and beans and blind-bake for 15 to 20 minutes until the edges are biscuit-coloured, then remove the paper and beans and bake for 7 to 10 minutes more until the base is crisp and lightly golden. Lower the oven to 190C/fan 170C/gas 5.
4. Put the creme fraiche in a bowl with the whole egg, egg yolks and nutmeg, beat lightly and season, then stir in the leeks. Spoon into the tart case and bake for 35 to 40 minutes until set and lightly golden. Leave for 10 minutes, then remove from the tin and serve.

Tips from the ZestyPlate Kitchen

• Sweat the leeks slowly until meltingly soft, then drive off any liquid so the custard doesn't go watery.
• Blind-bake the case fully. A crisp base is what stops the pastry going soggy under the filling.
• Leave a little room rather than filling the case to the brim, as the custard puffs slightly in the oven.
• Give the tart ten minutes to rest before slicing so the filling sets and cuts cleanly.