Step 2

Melt the 75g butter in a saucepan over low heat. Add the leeks and ½ tsp salt, cover, and cook for 10 minutes until soft. Uncover, increase the heat and cook for 2 minutes, stirring occasionally, until excess liquid has evaporated. Spoon onto a plate and leave to cool.

Step 3

Preheat the oven to 200°C/fan 180°C/gas 6. Line the pastry case with baking paper and baking beans or rice and blind bake for 15–20 minutes until the edges are biscuit-coloured. Remove the paper and beans and return to the oven for 7–10 minutes until the base is crisp and lightly golden. Remove and set aside. Reduce the oven to 190°C/fan 170°C/gas 5.

Step 4

Beat together the crème fraîche, whole egg, egg yolks, and nutmeg in a bowl. Season, then stir in the cooled leeks. Spoon the mixture into the pastry case and bake for 35–40 minutes until set and lightly golden.

Step 5

Remove from the oven and leave to rest for 10 minutes before taking out of the tin and serving.