This is a cheat’s way of preparing a great meal. The tart case is ready made and the roasted red peppers came out of a jar – it is especially easy when you are busy during the week.
- 1 large leek (about 300g/ 12oz), washed and sliced
- Knob of butter
- 2 medium eggs
- 200ml pot crème fraîche
- 21cm (8½in) blind-baked shortcrust pastry tart case
- 100g (3½oz) blue Shropshire cheese, or whichever cheese you fancy
- 2 ready-roasted red peppers, cut into strips
Set the oven to 190°C/375°F/Gas Mark 5. Add the leek and butter to a hot frying pan and cook gently for 5 mins until softened.
Beat the eggs and crème fraîche together in a jug. Put the leeks in the pastry case on a baking sheet, and crumble in half the cheese.
Pour the egg mixture into the tart case. Dot with the rest of cheese and add strips of pepper. Bake for 35 mins. Serve with a salad, if you like.
Instead of a pastry case, you can use a sheet of ready rolled shortcrust pastry to line a 20-23cm (8-9in) tart tin.