Instructions

STEP 1. For the pastry, sift the flour and salt into the bowl of a food processor, add the butter and lard, then whizz together briefly until the mixture looks like fine breadcrumbs
STEP 2. Tip the mixture into a bowl, then stir in the cheese and enough of the water for the mixture to come together
STEP 3. Tip out onto a lightly floured surface and knead briefly until smooth
STEP 4. Roll out thinly and line a 23cm x 4cm loose-?bottomed fluted flan tin
STEP 5. Prick the base with a fork
STEP 6. Chill for 20 minutes
STEP 7. 02
STEP 8. Melt the 75g butter in a saucepan over a low heat, then add the leeks and the salt
STEP 9. Cover and cook for ?10 minutes until soft
STEP 10. Uncover the pan, increase the heat and cook ?for 2 minutes, stirring occasionally, until the liquid has evaporated
STEP 11. Spoon onto a plate and leave to cool
STEP 12. 03
STEP 13. Preheat the oven to 200°C/fan180°C/gas 6
STEP 14. Line the pastry case with baking paper and baking beans or rice and blind bake for 15-20 minutes until the edges are biscuit-coloured
STEP 15. Remove the paper and beans/rice and return the case to the oven for 7-10 minutes until the base is crisp and lightly golden
STEP 16. Remove and set aside
STEP 17. Reduce the oven temperature to 190°C/fan170°C/gas 5
STEP 18. 04
STEP 19. Put the crème fraîche into a bowl with the whole egg, egg yolks and nutmeg
STEP 20. Lightly beat together, then season
STEP 21. Stir in the leeks
STEP 22. Spoon ?the mixture into the tart case and bake for 35-40 minutes until set ?and lightly golden
STEP 23. Remove from ?the oven and leave for 10 minutes
STEP 24. Take out of the tin and serve