Dillisk, Leek & Cheddar Tart

Method

1. To make the pastry, put the flour and salt in a large bowl. Add the cold butter and rub it into the flour with your fingers. Add the cold water drop by drop, mixing just until everything comes together into a ball. Cover with a butter wrapper or wrap in cling film and refrigerate for 1 hour, until chilled.

2. Roll out the chilled pastry to line a 20cm flan dish. Put the butter wrapper or cling film on top of the pastry and place the pastry-lined dish in the freezer for another couple of hours, until it’s hard and frozen. (If you want to keep it in the freezer for longer, then completely wrap it in cling film first to protect it.) Preheat the oven to 200°C (180°C fan).

3. Prick the base of the pastry all over with a fork, then pre-bake the pastry in the preheated oven for about 20 minutes, until golden. There is no need to use baking beans if using this frozen dough.

4. To make the filling, melt the butter in a saucepan over a medium heat. Add the leeks and sauté for about 5 minutes, until they start to soften. Add the water and season with salt. Cover and cook for a further 5 minutes. Season again, this time with black pepper and the roughly chopped dillisk. Remove the pan from the heat and allow to cool slightly.

5. Beat the eggs in a bowl and stir in the grated cheese, cream and mustard, then fold in the cooled leeks. Pour this custard into the part-cooked pastry shell and bake in the oven for approximately 20 minutes, until the filling is just firm. Cut into wedges to serve.
   The Gathered Table: A Taste of Home (€30) is compiled by Gather & Gather, with all proceeds going to Peter McVerry Trust. ninebeanrowsbooks.com