LEEK AND GRUYÈRE PIE

Serves 8

2 TABLESPOONS EXTRA VIRGIN OLIVE OIL

1KG LEEKS (ABOUT 5 LEEKS), TRIMMED AND THINLY SLICED 1 TABLESPOON LEMON THYME LEAVES

2 TABLESPOONS CHOPPED DILL LEAVES

1 TABLESPOON FINELY GRATED LEMON RIND

2 CUPS (500ML) DOUBLE CREAM

250G CREAM CHEESE, CHOPPED AND SOFTENED

4 EGGS, PLUS 4 EGG YOLKS EXTRA

150G GRUYÈRE, GRATED

SEA SALT AND CRACKED BLACK PEPPER

MICRO (BABY) SHISO LEAVES (OPTIONAL), TO SERVE

HOT WATER PASTRY 125G UNSALTED BUTTER, CHOPPED

1 TEASPOON SEA SALT FLAKES

¾ CUP (180ML) WATER

1 CUP (150G) WHOLEMEAL (WHOLEWHEAT) PLAIN (ALL-PURPOSE) FLOUR

1½ CUPS (225G) PLAIN (ALL-PURPOSE) FLOUR SAGE SPRIGS AND LEAVES, TO DECORATE

FRIED LEEKS

100G LEEKS, TRIMMED AND SLICED INTO THIN STRIPS VEGETABLE OIL, FOR FRYING 1 Preheat the oven to 200°C (400°F). 2 Invert the base of a 24cm round springform tin. Grease the tin and line the base with non-stick baking paper.

3 To make the hot water pastry, place the butter, salt and water in a medium saucepan over a high heat and bring to the boil. Remove from the heat and stir in the flours until a smooth dough forms. Turn out onto a lightly floured surface and knead until smooth. Roll out between 2 sheets of non-stick baking paper to 3mm thick. Remove the top sheet of baking paper and discard.

4 Press the sage leaves and sprigs around the inside of the prepared tin. Using the remaining baking paper to help you, carefully line the tin with the pastry, trimming any excess. Top the baking paper with weights or rice to fill. Blind-bake for 15 minutes. Remove the paper and weights and set aside.

5 Heat a large frying pan over a medium heat. Add the oil, leek, lemon thyme, dill and lemon rind. Cover with a tight-fitting lid and cook for 5 minutes or until softened. Remove the lid and cook, stirring occasionally, for 15-20 minutes or until the leek is golden and caramelised. Allow to cool slightly.

6 Place the cream, cream cheese, eggs and extra yolks, Gruyère, salt and pepper in a large bowl. Whisk to combine. Add the leek mixture and stir through.

7 Reduce the oven temperature to 180°C (350°F). Pour the leek filling into the tart case and bake for 40-45 minutes or until set and golden. Allow to rest for 10 minutes.

8 Meanwhile, to make the fried leeks, heat 2cm of vegetable oil in a non-stick frying pan over a medium-high heat. Fry the leek, in batches, for 3-5 minutes or until crispy. Remove and drain on absorbent kitchen paper.

9 Carefully remove the pie from the tin and transfer to a plate. Arrange the fried leeks and shiso leaves on top and serve.