Flamiche

First up, let's get started on the pastry. Begin by sifting the plain flour and a pinch of salt into the bowl of your food processor. This helps to aerate the flour and ensures everything is well combined. Now, add in the cold butter and lard. Pop the lid on and whizz everything together just briefly until the mixture starts to resemble fine breadcrumbs. You want it to look crumbly but not overly processed. Once that's done, tip the mixture out into a large bowl. Stir in the grated cheddar cheese, which will add a lovely sharpness to our pastry. Then, gradually add just enough cold water to bring the dough together; don't add it all at once. Use your hands or a spoon to mix until it forms a cohesive dough. Next, tip the dough onto a lightly floured surface and give it a gentle knead just until it's smooth; be careful not to overwork it or it will become tough. Now, roll the dough out thinly into a circle big enough to line your 23 centimeter by 4 centimeter loose bottomed fluted flan tin. Carefully lift and press it into the tin, making sure it fits snugly into the edges. Use a fork to prick the base a few times; this stops it from puffing up while baking. Pop the lined tin in the fridge to chill for about 20 minutes; this helps the pastry keep its shape and prevents shrinking in the oven.

While the pastry chills, let's move on to the filling. Place a saucepan over low heat and melt 75 grams of butter gently. Once melted, add the cleaned and sliced leeks along with a pinch of salt. Give everything a stir, then cover the pan with a lid. Let the leeks cook slowly for about 10 minutes until they become wonderfully soft and tender. After that, remove the lid and increase the heat slightly. Cook for another 2 minutes or so, stirring now and then, to let any remaining liquid evaporate. You want the leeks to be soft but not watery. Spoon the cooked leeks onto a plate and set aside to cool. This step is important so they don't make the tart soggy later on.

Now, preheat your oven to 200 degrees Celsius (or 180 fan / gas mark 6 ). It's time to blind bake the pastry case. Line the chilled pastry with baking paper and fill it with baking beans or dry rice to weigh it down. Place it in the oven and bake for about 15 to 20 minutes, until the edges have turned a lovely biscuit colour and are starting to crisp up. Carefully remove the baking paper and beans or rice, then pop the case back into the oven for another 7 to 10 minutes. This helps the base get crisp and a light golden colour, which will give you that perfect texture. Once done, take the pastry out and set it aside. Now reduce your oven temperature to 190 degrees Celsius (or 170 fan / gas mark 5 ) to prepare for baking the filling.

Next, grab a bowl and combine the crème fraîche with the whole egg, the egg yolks, and a good pinch of freshly grated nutmeg. Lightly beat them together until the mixture is just combined and smooth. Give it a quick taste and season with salt and pepper to your liking. Now fold in those cooled, soft leeks gently so everything is evenly mixed without breaking up the leeks too much. Spoon this lovely creamy mixture into your pre baked tart case, spreading it evenly. Pop it back into the oven and bake for about 35 to 40 minutes. You're looking for the filling to set nicely and develop a light golden colour on top. When it's done, take it out of the oven and let it rest for about 10 minutes. This helps the tart to firm up and makes it easier to slice. Finally, carefully remove the tart from the loose bottomed tin, slice it up, and serve warm. It's wonderful on its own or paired with a fresh green salad for a delicious meal.