Sprout, comté & walnut tart

SERVES 6-8 PREP 25 mins plus chilling COOK 1 hr 10 mins EASY V 2 tbsp olive oil knob of butter

1 leek, sliced

1 sharp green apple, diced 200g Brussels sprouts, shredded 1 tbsp lemon juice

200ml double cream

50g natural yogurt

100g comté (or vegetarian alternative), grated, plus extra to serve

3 eggs freshly grated nutmeg handful of walnuts For the pastry

50g pumpkin seeds, blitzed to a crumb

150g spelt flour

1 tsp dried thyme

5g grated parmesan or vegetarian alternative

125g butter

1 egg yolk 1 Make the pastry. Put the pumpkin seeds in the bowl of a food processor and pulse briefly to a crumb. Add the flour, thyme, parmesan and

1/2 tsp salt and pulse again to combine. Add the butter and pulse to a breadcrumb consistency, then add the egg yolk and blitz again. Now add iced water to the mix,

1 tbsp at a time, blitzing between additions until the dough clumps together (ours took 2 tbsp). Tip it out into a bowl and bring together into a smooth ball with your hands, adding a little more flour if it’s sticky. Wrap in baking parchment and chill for 30 mins.

2 Heat oven to 200C/180C fan/ gas 6. Once rested, dust a work surface with flour and roll the pastry out to the thickness of a £1 coin. If it’s difficult to work with, you can do this between two pieces of baking parchment. Line a 23cm round tart tin with the pastry, prick the base, then fill with parchment and baking beans. Blind bake for 15 mins, then remove the beans and parchment and give it a further 12 mins. Remove from the oven and reduce the temperature to 180C/160C fan/gas 4.

3 Heat the olive oil and butter over a medium to high heat and gently fry the leek with a pinch of salt and grinding of fresh black pepper for 6-8 mins until softened and aromatic. Add the apple and sprouts and fry for a further 5 mins until the sprouts are softened and the apple is colouring. Remove from the heat and squeeze over the lemon juice, tossing to coat.

4 Combine the double cream, yogurt, cheese, eggs and a good grating of nutmeg. Season and whisk until combined. Now pour half the custard into the tart case, and top with half the leek and sprout mix. Pour in the rest of the custard and top with the remaining sprout mixture. Dot the walnuts around the top of the tart.

5 Bake for 20-25 mins, until puffed and golden, then remove from the oven and allow to settle for 10 mins before slicing.

GOOD TO KNOW calcium • vit c

PER SERVING (8) 672 kcals • fat 56g • saturates 29g • carbs 23g • sugars 5g • fibre 5g • protein 18g • salt 1.2g