LEEK, PROSCIUTTO, CHEESE AND SPINACH TART (GLUTEN FREE)

SERVES 4

PREP AND COOK: 1 HOUR, 25 MINS 1½ cups gluten-free plain flour

½ cup finely grated parmesan (40g)

100g cold butter, chopped

1 egg yolk

FILLING

1 tblsp olive oil

1 leek, trimmed, halved lengthways,

thinly sliced

100g sliced prosciutto, chopped

2 cloves garlic, crushed

100g baby spinach leaves

3 eggs

¾ cup pure cream

150g piece double cream brie, cut into 1cm wedges

1 Lightly grease a 13cm x 35cm rectangular, loose-base flan tin.

2 To make pastry, process flour, parmesan and butter in a food processor until mixture resembles fine crumbs. With motor operating, add yolk and ¼ cup of cold water, processing until mixture just comes together. Remove and shape into a flat rectangle. (Pastry may feel slightly sticky, but will become firm once refrigerated.) Cover with plastic wrap and refrigerate for 30 minutes.

3 Roll out pastry between two sheets of baking paper until large enough to line base and sides of tin. Lift and press into tin. Trim edges. Pinch pastry against the side to extend ½cm above edges. Refrigerate for 30 minutes.

4 Place tin on an oven tray. Cover with a sheet of baking paper. Fill with dried beans or rice.

5 Cook in a moderately hot oven (190°C) for 15 minutes. Remove paper and beans. Return to oven and cook for a further 10 minutes, or until light golden. Remove. Cool slightly.

6 Meanwhile, make filling. Heat oil in a large, non-stick frying pan over a medium heat. Add leek and prosciutto. Cook, stirring occasionally, for about 3 minutes, or until leek is soft. Stir in garlic and spinach until wilted. Remove. Cool.

7 Spoon spinach mixture into pastry case. Whisk eggs and cream in a large jug. Season. Pour over top. Scatter with cheese. 8 Cook in a moderate oven (180°C) for about 30 minutes, or until filling is set and golden brown. Remove from oven. Stand in tin for 30 minutes.

9 Serve warm tart with salad leaves.