Pea & leek super-green tart

This recipe works equally well with shortcrust or puff pastry, so use whichever you prefer. The preheated baking sheet in the oven will help cook the base of the pastry. Leftovers would make a good addition to a lunchbox.

SERVES 6 PREP 10 mins COOK 35 mins EASY V

flour, for dusting 350g pastry, you can use puff or shortcrust, either a block or pre-rolled ½ tsp butter 1 large or 2 small leeks, cut into ½cm rounds

125ml whipping cream

1 large egg 150g frozen spinach, defrosted 200g peas 4 mozzarella pearls

1 Heat oven to 200C/180C fan/gas 6 and put a baking sheet in the oven to heat up. Lightly dust a surface with flour, then roll out the pastry into a circle. Use to line a 22cm tart tin (3 cm deep) with a removable base. Trim away any excess pastry that hangs over the top and chill while you make the filling.

2 Heat the butter in a frying pan, add the leek in a single layer and fry for a minute, then add 50ml water and cover with a lid. Cook over a low heat for 4 mins (check it doesn’t dry out). Whisk the cream and egg together, then mix in the spinach and peas.

3 Tip the pea mixture into the base of the tart and arrange the leek on top (if you don’t want the leeks on top, then stir them through the pea mixture). Break the mozzarella pearls in half and dot them over the tart. Put the tart on the baking sheet and bake for 30 mins, or until the filling is cooked through. Leave to rest for 5 mins before cutting.

GOOD TO KNOW 1 of 5-a-day

PER SERVING 417 kcals • fat 30g • saturates 16g • carbs 23g • sugars 4g • fibre 5g • protein 12g • salt 0.7g