This tart would work equally well topped with grilled asparagus
at this time of year.
1 bunchbaby leeks, trimmed, rinsed in cold water to remove dirt2 tbspolive oil15filo pastry sheets100 gmbutter, melted600 gmsour cream6eggs2garlic cloves, finely grated on a microplane1 tbspthyme leavesFinelygrated rind of 2 lemons and juice of 1 lemon1 tbspplain flourTo serve:green leaf salad
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.
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.
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.