Phil Vickery’s chard, leek and blue cheese tart

Method

1. Preheat the oven to 190°C/fan170°C/gas 5. Put the butter and flour in a food processor and blend until it forms a fine mixture. Add the egg. Pulse, then add 1-2 tsp cold water until the pastry just starts coming together. Do not overwork.
2. Turn out the pastry, gently knead into a ball, then chill for at least 10 minutes. Roll out to the thickness of a pound coin on a floured surface. Line a 23cm x 4cm deep flan tin with the pastry, prick all over with a fork, then line with baking paper. Chill for a further 10 minutes.
3. Fill the pastry case with baking beans or rice, then blind-bake for 10-12 minutes. Take away the paper and beans/rice, then cook for a further 5-6 minutes until golden.
4. To make the filling, heat the olive oil in a medium frying pan, add the leek and cook for 3-4 minutes to soften. Put into a large bowl and set aside. Add the chard to the pan and wilt for a few minutes, then gently press with the back of a spoon in a colander to remove excess liquid. Roughly chop, then add to the leek.
5. Whisk the eggs, cream and milk together in a large bowl, season well, then add the fresh parsley and the smoked paprika. Pour this over the vegetables and mix well.
6. Spoon into the cooked tart case, crumble over the blue cheese and bake for 30-40 minutes or until just set. Serve at room temperature.