Leek, Bacon & Aged Leicestershire Red Tart

Serves 4

375g ready-rolled shortcrust pastry
6 rashers bacon, chopped
1 small onion, sliced
Butter
3 medium leeks, sliced
4 medium size eggs
100ml double cream
50g Aged Leicestershire Red cheese grated
A small handful of flat-leaf parsley leaves, chopped
Salt and freshly ground black pepper

1) Heat the oven to 190ºC / Gas mark 5. Line a 24cm tart tin with the pastry. Prick the pastry with a fork, blind bake for 10-15 minutes and leave to cool. Turn the oven down to 180ºC / Gas mark 4.

2) Fry the onion and leeks in a little butter until softened. Add the bacon and fry for a further 2 minutes. Transfer this mixture to the pastry case and spread evenly over the base.

3) Whisk the eggs, cream and 30g of the Aged Leicestershire Red cheese together, add the parsley, season well and pour over the filling. Sprinkle the remaining Aged Leicestershire Red cheese over the top. Bake for 25-30 minutes or until just set.