Brush a deep 8 inch cake tin with oil and line base with non-stick parchment |
Preheat oven to 190c or gas 5 |
Mix together all ingredients except the egg in large bowl |
Add beaten egg and mix until all combined together |
Press mixture firmly into tin ensuring it goes up the side of the tin high enough to hold the filling. Make sure there are no gaps in crust. |
Bake for 15-20 mins until set and crispy |
Sauté the leeks in olive oil until tender |
Add spinach leaves and cook until just wilted, drain off any excess liquid |
Place crumbled Caerphilly in base of tart |
Evenly spread leek mixture over the top |
Sprinkle over thyme and season to taste |
Pour over egg & cream mixture |
Sprinkle with grated cheddar |
Bake at 180c/Gas 4 for 30-40 mins until golden brown and just set in the middle |
Allow to cool and serve warm with Tomato & Onion Salad |