Name: Baby leek and lemon tart
Yield: 6
Ingredients: 1 bunch baby leeks, trimmed, rinsed in cold water to remove dirt; 2 tbsp olive oil; 15 filo pastry sheets; 100 gm butter, melted; 600 gm sour cream; 6 eggs; 2 garlic cloves, finely grated on a microplane; 1 tbsp thyme leaves; Finely grated rind of 2 lemons and juice of 1 lemon; 1 tbsp plain flour; To serve: green leaf salad

This tart would work equally well topped with grilled asparagus at this time of year.

Ingredients

1 bunch baby leeks, trimmed, rinsed in cold water to remove dirt

2 tbsp olive oil

15 filo pastry sheets

100 gm butter, melted

600 gm sour cream

6 eggs

2 garlic cloves, finely grated on a microplane

1 tbsp thyme leaves

Finely grated rind of 2 lemons and juice of 1 lemon

1 tbsp plain flour

To serve: green leaf salad

Method

Main

1.Preheat oven to 200C. Preheat a char-grill pan over high heat, drizzle leeks with olive oil, season to taste and grill, turning occasionally, until golden and tender (1-2 minutes), then set aside.

2.Lay one filo sheet in a 20cm x 28cm loose-based tart tin, allowing excess to overhang (cover remaining filo with a damp tea towel). Brush with butter, then top with another filo sheet. Repeat with remaining butter and filo, finishing with a filo sheet.

3.Whisk remaining ingredients in a bowl, season to taste and pour into pastry-lined tin. Scatter leeks over and bake until golden and cooked through (15-20 minutes; cover edges loosely with foil if browning too quickly). Set aside to set slightly (5 minutes) and serve warm with green leaf salad.

Styling by Alice Storey

Styling by Geraldine Muñoz