We’ve cheated a little bit with this recipe & used ready rolled shortcrust pastry to save some time – but of course feel free to make your own!
Start by preheating your oven to 200C (or 180 for a fan oven). Unroll your short crust pastry and use it to line a 18cm tart tin. Prick the base with a fork then line with baking parchment and fill with baking beans or rice. Bake blind for 15 minutes then remove the paper & beans and pop the pastry case back in the oven for another 5 minutes. Set aside to cool.
Next prepare the filling. Wash & trim a leek, then slice thinly. Put a knob of butter into a large frying pan and place over a low to medium heat & add the leek & a sprig of thyme. Cook slowly until soft. Remove the thick central stalks from a few leaves of kale then cut into thin ribbons. Add to the leeks & stir fry for a few minutes.
Remove the thyme sprig from the pan then add the veg to the pastry case. (You may have some left over which is delicious re heated with some bangers & mash!)
Crack 2 large free range eggs into a bowl & whisk together with 75ml of whole milk (we used Trink Dairy’s milk produced near St Ives which is rich & creamy & perfect for this recipe). Season with a little salt & black pepper. Mix in 50g of crumbled Yarg cheese (or a Cornish Cheddar would be good). Pour the cheesy mixture over the veg and bake in the oven for 15- 20 minutes until pale golden and set.