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 be ideal for packing into a lunchbox.

Serves 6 Prep 10 mins Cook 35 mins

flour, for dusting

350g puff or shortcrust pastry (use

a block or ready-to-roll)

1/2 tsp butter

1 large or 2 small leeks, cut into

1/2cm rounds

125ml whipping cream

1 large egg

150g frozen spinach, defrosted 200g peas

4 mozzarella pearls

1 Heat the oven to 200C/180C fan/gas 6 with a baking sheet inside to heat up. Lightly dust a work surface with flour, then roll the pastry out into a circle large enough to line a 22cm tart tin (3cm deep, with a removable base). Trim off any excess overhanging pastry, then chill while you make the filling.

2 Heat the butter in a frying pan, and fry the leeks in a single layer for a minute. Add 50ml water and cover. Cook over a low heat for 4 mins, checking regularly to ensure the pan doesn’t dry out. Whisk the cream and egg, 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, stir them through the pea mixture). Break the mozzarella pearls in half and dot over the tart. Slide the tart onto the hot baking sheet in the oven and bake for 30 mins, or until the filling is cooked through. Leave to rest for 5 mins before cutting.

PER SERVING 417 kcals, fat 30g, saturates 16g,

carbs 23g, sugars 4g, fibre 5g, protein 12g, salt 0.7g