TODAY’S RECIPE: Pea and leek super-green tart

FULL of fresh flavours. Serves: 6.

Ingredients

Flour, for dusting

350g pastry, puff or shortcrust, block or pre-rolled

½ tsp butter

1 large or 2 small leeks, cut into

½ cm rounds

125ml whipping cream

1 large egg

150g frozen spinach, defrosted 200g peas

4 mozzarella pearls

Method

1 Heat oven to 200c/180c fan/gas 6 and put in a baking sheet. Lightly dust a work surface with flour, then roll out pastry into a circle. Use to line a 22cm tart tin (3cm deep) with a removable base. Trim off excess pastry. Chill while you make the filling.

2 Heat butter in a frying pan, add 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 four minutes (check that it doesn’t dry out). Whisk cream and egg together then mix in spinach and peas.

3 Tip pea mixture into base of tart and arrange leeks on top. Break mozzarella pearls in half and dot over. Put tart on baking sheet and bake for 30 minutes or until filling is cooked through. Rest for five minutes before cutting.