Smoked ham, leek and cheddar tart recipe
 A majestic smoked ham and cheddar quiche that is perfect for a summer lunch or picnic. For this recipe, you will need a 20cm/8in tart tin and baking beans. oil, for greasing250g/9oz shortcrust pastryplain flour, for dusting40g/1½oz butter1 leek, finely sliced3 free-range eggs, plus 1 free-range egg yolk, beaten, for glazing250ml/9fl oz double cream50ml/2fl oz full-fat milk125g/4½oz cheddar, grated 50g/1¾oz smoked ham, cut into 1cm/½in piecessmall bunch fresh flatleaf parsley, roughly choppedsalt and freshly ground black pepper oil, for greasing 250g/9oz shortcrust pastry plain flour, for dusting 40g/1½oz butter 1 leek, finely sliced 3 free-range eggs, plus 1 free-range egg yolk, beaten, for glazing 250ml/9fl oz double cream 50ml/2fl oz full-fat milk 125g/4½oz cheddar, grated 50g/1¾oz smoked ham, cut into 1cm/½in pieces small bunch fresh flatleaf parsley, roughly chopped salt and freshly ground black pepper 1 tsp wholegrain mustard1 tsp white wine vinegar1 tbsp olive oilsalt and freshly ground black pepper100g/3½oz radishes, cut in half, leaves retained1 Little Gem lettuce, leaves separated 1 tsp wholegrain mustard 1 tsp white wine vinegar 1 tbsp olive oil salt and freshly ground black pepper 100g/3½oz radishes, cut in half, leaves retained 1 Little Gem lettuce, leaves separated Method To make the tart, grease a 20cm/8in tart tin. Roll out the pastry on a lightly floured surface into a circle with the thickness of a pound coin. Line the tart tin with the pastry, making sure to press right into the edges of the tin. Line the pastry with a double layer of cling film or baking parchment and leave to rest in the fridge for an hour. Preheat the oven to 175C/155C Fan/Gas 4. Add the baking beans to the pastry case and bake the tart shell for 30–40 minutes or until golden brown. Remove the cling film and baking beans for the last 5 minutes of cooking to ensure the base is crisp. Glaze the pastry shell with egg yolk and return to the oven for 1 minute to set the yolk. Turn the oven down to 150C/130C Fan/Gas 2. Meanwhile, to make the filling, heat the butter in a frying pan and sweat the leeks until softened and sweet. Leave to cool. Mix together the eggs, cream and milk in a large bowl and then add the cheese, leeks, ham and parsley. Season well with salt and pepper. Carefully pour the mixture into the tart shell and bake for 50–60 minutes until set but with a slight wobble. Leave to cool to room temperature.To make the spring radish salad, whisk together the wholegrain mustard, white wine vinegar and olive oil to make a dressing. Season with salt and pepper and dress the radishes and Little Gem lettuce with the dressing.Slice the tart once it reaches room temperature and serve alongside the salad. To make the tart, grease a 20cm/8in tart tin. Roll out the pastry on a lightly floured surface into a circle with the thickness of a pound coin. Line the tart tin with the pastry, making sure to press right into the edges of the tin. Line the pastry with a double layer of cling film or baking parchment and leave to rest in the fridge for an hour. To make the tart, grease a 20cm/8in tart tin. Roll out the pastry on a lightly floured surface into a circle with the thickness of a pound coin. Line the tart tin with the pastry, making sure to press right into the edges of the tin. Line the pastry with a double layer of cling film or baking parchment and leave to rest in the fridge for an hour. Preheat the oven to 175C/155C Fan/Gas 4. Add the baking beans to the pastry case and bake the tart shell for 30–40 minutes or until golden brown. Remove the cling film and baking beans for the last 5 minutes of cooking to ensure the base is crisp. Glaze the pastry shell with egg yolk and return to the oven for 1 minute to set the yolk. Turn the oven down to 150C/130C Fan/Gas 2. Preheat the oven to 175C/155C Fan/Gas 4. Add the baking beans to the pastry case and bake the tart shell for 30–40 minutes or until golden brown. Remove the cling film and baking beans for the last 5 minutes of cooking to ensure the base is crisp. Glaze the pastry shell with egg yolk and return to the oven for 1 minute to set the yolk. Turn the oven down to 150C/130C Fan/Gas 2. Meanwhile, to make the filling, heat the butter in a frying pan and sweat the leeks until softened and sweet. Leave to cool. Mix together the eggs, cream and milk in a large bowl and then add the cheese, leeks, ham and parsley. Season well with salt and pepper. Carefully pour the mixture into the tart shell and bake for 50–60 minutes until set but with a slight wobble. Leave to cool to room temperature. Meanwhile, to make the filling, heat the butter in a frying pan and sweat the leeks until softened and sweet. Leave to cool. Mix together the eggs, cream and milk in a large bowl and then add the cheese, leeks, ham and parsley. Season well with salt and pepper. Carefully pour the mixture into the tart shell and bake for 50–60 minutes until set but with a slight wobble. Leave to cool to room temperature. To make the spring radish salad, whisk together the wholegrain mustard, white wine vinegar and olive oil to make a dressing. Season with salt and pepper and dress the radishes and Little Gem lettuce with the dressing. To make the spring radish salad, whisk together the wholegrain mustard, white wine vinegar and olive oil to make a dressing. Season with salt and pepper and dress the radishes and Little Gem lettuce with the dressing. Slice the tart once it reaches room temperature and serve alongside the salad. Slice the tart once it reaches room temperature and serve alongside the salad.