Flamiche

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.

Tip the mixture into a bowl, then stir in the cheese and enough of the water for the mixture to come together.

Tip out onto a lightly floured surface and knead briefly until smooth.

Roll out thinly and line a 23cm x 4cm loose-?bottomed fluted flan tin.

Prick the base with a fork.

Chill for 20 minutes.

Melt the 75g butter in a saucepan over a low heat, then add the leeks and the salt.

Cover and cook for ?10 minutes until soft.

Uncover the pan, increase the heat and cook ?for 2 minutes, stirring occasionally, until the liquid has evaporated.

Spoon onto a plate and leave to cool.

Preheat the oven to 200°C/fan180°C/gas 6.

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.

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.

Remove and set aside.

Reduce the oven temperature to 190°C/fan170°C/gas 5.

Put the crème fraîche into a bowl with the whole egg, egg yolks and nutmeg.

Lightly beat together, then season.

Stir in the leeks.

Spoon ?the mixture into the tart case and bake for 35-40 minutes until set ?and lightly golden.

Remove from ?the oven and leave for 10 minutes.

Take out of the tin and serve.