Instructions:

Prepare the pastry base​

Preheat the oven to 190°C (375°F). Lightly dust a work surface with flour and line a 23 cm loose-bottomed tart tin with the shortcrust pastry, pressing it gently into the edges. Trim away any excess, prick the base with a fork, then chill for 15 minutes.​

Blind bake​

Line the pastry with baking paper and fill with baking beans or rice. Bake for 15 minutes, then remove the paper and beans and return to the oven for a further 5–7 minutes until the base is lightly golden. Reduce the oven temperature to 180°C (350°F).​

Cook the vegetables​

Heat the olive oil in a frying pan over a medium heat. Add the leek and cook for 4–5 minutes until soft. Stir in the tenderstem broccoli and cook for 3–4 minutes until just tender, then remove from the heat and stir through the peas.​

Make the filling​

In a large bowl, whisk together the eggs and cream until smooth. Season well with salt and black pepper, then stir in most of the grated Cheddar and the parsley.

Assemble the tart​

Spread the vegetables evenly over the pastry base. Pour over the egg mixture, allowing it to settle into the gaps. Scatter over the remaining Cheddar and the crumbled feta.​

Bake to perfection​

Bake for 30–35 minutes, until the filling is set with a lightly golden top. Leave to rest for 10 minutes before slicing.​

Serve & enjoy​

Serve warm with a crisp green salad, or allow to cool completely for a perfect picnic or lunchbox tart.

Tips

• Add a handful of spinach or spring greens for extra colour​
• Swap Cheddar for Gruyère or Red Leicester for a richer flavour​
• Finish with a drizzle of pesto or chilli oil just before serving for a fresh, flavourful lift​