The Taste of Summer: Homemade pizzas, roast half leg of lamb, leek tart and rock buns

LEEK TART

This tart is from the Mezzo Cookbook by John Torode (Conran Octopus, £25) and is really worth the effort – it tastes fantastic.

INGREDIENTS

For the pastry

• 300g (10oz) plain flour
• 150g (5oz) unsalted butter
• 1 egg yolk
• 4 tbsp iced water

For the filling

• 60g (2oz) unsalted butter
• 500g (1lb 2oz) leeks, white parts cut into 1in pieces
• Sea salt and black pepper
• 1 tsp plain flour
• 180ml (6fl oz) milk
• 125ml (4fl oz) double cream
• 2 eggs and 2 egg yolks

METHOD

Preheat the oven to 180°C/350°F/Gas Mark 4. Place the flour and butter in a food processor and pulse until they resemble fine breadcrumbs (or rub in by hand).  Add the egg yolk and water, and work into a ball. Rest in the fridge for one hour, then roll out to fill a greased 10in loose-bottomed flan tin. Gently press the dough into the tin and trim the edges, then line with greaseproof paper, fill with rice or baking beans and bake in the oven for 30 minutes (baking beans allow the heat to be distributed across the pastry, so it cooks evenly throughout).  Remove the paper and baking beans, and bake a further five minutes or until golden.

For the filling, heat the butter in a pan and add the leeks. Cook over a low heat for 25 minutes until soft, and then season to taste. Stir the flour into the leeks and cook for 3–4 minutes then add the milk and cream.  Simmer for 15 minutes, season and remove from the heat.  Add the eggs and the egg yolks, mix well, and pour into the prepared pastry case. Bake for 25–30 minutes, and rest for 15 minutes to set.

Now try our a delicious summer recipe for Rock Buns