Ingredients For the Crust 1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp sugar
140g cold unsalted butter, cut into small pieces
1/4 cup ice water
For the Fillings 200g ham, chopped
1 leek, thinly sliced
1 tbsp thyme
1 1/2 cups grated tasty cheese
For the Egg Custard 1/2 cup milk
1/2 cup cream
a pinch of nutmeg
a pinch of salt
a pinch of black pepper
Make the pastry. Pulse flour, salt and sugar in a food processor. Add butter, pulse until mixture resembles coarse meal.
Drizzle 1/4 cup water and pulse until the mixture just begins to hold together. If dough is too dry, add 1-2 tablespoons more water.
Divide the dough in half, roll each into a ball and press into a disc. Wrap with a cling wrap. Refrigerate for 1 hour until firm.
On a lightly floured surface, roll out the dough to fit a rectangle tart pan with a removable bottom. Gently pressing dough to fit, trim excess dough. Pierce the shell with a fork. Refrigerate for 30 minutes until firm.
Meanwhile, make the filling. Heat 1 tablespoon oil in a frying pan, add the leek and cook, stirring occasionally, until softened and slightly caramelised.
Add in the ham and cook for 5 minutes. Add in the thyme, stir to mix.
Preheat the oven to 190C. Line the shell with baking paper and fill with pie weights. Bake for 30 minutes until the crust is beginning to brown at edges. Remove baking paper and weight, bake for a further 5-10 minutes until the crust is dry but not yet golden brown. Transfer crust to a wire rack to cool slightly.
Make the egg custard. In a medium jug, whisk together all the egg custard ingredients.
Sprinkle half of the cheese over bottom of the crust. Sprinkle with ham & leek fillings, top with the remaining cheese.
Pour the egg custard over the cheese.
Bake in the preheated oven for 30 minutes until just set. Transfer to a wire rack to cool down slightly before cutting to serve.