| 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 |
