Forthe dough:

    * 150g (5oz) flour
    * 1 teaspoon mustard powder level
    * Pinch of salt
    * 100g (3 ½ oz) unsalted butter

For the filling:

    * 30g (1oz) butter
    * 2 medium leeks, sliced
    * 1 tsp caster sugar level
    * 1 tablespoon chopped fresh thyme level
    * Salt and freshly ground black pepper
    * 100g (3 ½ oz) mature Cheddar cheese, grated
    * 2 large eggs
    * ½ x 200ml carton crème fraîche
    * 4 x 12cm (5 ½ in) fluted filter flan tins
    * Baking sheet
    * Baking paper and bake beans


   1st For the dough: Flour Tip, mustard, salt and butter in the bowl of a food processor and whiz until the mixture resembles breadcrumbs. Add 1-2 tablespoons of water and whiz again until it just begins to bind together. Alternatively, tip the flour into a bowl, rub the butter and then the butter until the mixture resembles fine breadcrumbs. Mix in the mustard powder and salt, then add water and connect with each other to form a dough.
   2nd Divide the mixture into 4 and roll each portion out of the can line flan. Repeat the line every 4 flan tins. Chill the dough for cases at least 30 minutes.
   3rd Meanwhile, prepare the filling: Melt the butter in a pan and add the sliced leeks. Sprinkle the sugar over. Cook the leeks over medium heat for about 5-10 minutes, stirring occasionally, until it is soft. Stir the thyme and seasoning in the leeks.
   4th Set the oven to gas mark 6 or 200 ° C. Place the flan tins on a baking sheet and line the cases with baking paper and fill with baking paper and beans. Place the baking sheet in the middle of the oven and bake the dough to take the cases, 12 minutes, then remove the baking sheet from oven and lift the baking sheet with baking beans. Return the baking tray with the pastry cases to the oven and bake for another 5 minutes, or until the dough is a light golden color.
   5th Remove the pastry cases from the oven and reduce oven temperature to gas mark 4 or 180 ° C.
   6th Divide the batter between the leeks cases. Top with the grated cheese. Beat together the eggs with the crème fraiche and then pour it into the pastry cases.
   7th Bake the tart in the middle of the oven for 20-30 minutes, or until the filling is just set and the tops begin to turn golden. From the oven and leave them in the can for a few minutes before the transfer to cool on a wire rack. Serve the cake warm or at room temperature, with salad. Not suitable for freezing.

Nutritional information per portion

    * Calories 634(kcal)
    * Fat 50.0g
    * Saturates 30.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.