375g sheet frozen shortcrust pastry, thawed.
1 medium leek, halved lengthways
2 tbs extra virgin olive oil
3/4 cup (180ml) pure (thin) cream
2 bay leaves
Pinch of freshly grated nutmeg
100g marinated artichoke hearts, halved
120g aged goat’s cheese, rind on, sliced
2 sprigs thyme, leaves picked
1. Preheat the oven to 200°C. Grease a 24cm loose-bottomed tart pan, at least 3cm deep. Line the pan with pastry, trim to fit, and overlap where needed. Prick the pastry base with a fork and chill for 30 minutes until firm. Line the pastry with baking paper and fill with rice or baking weights. Place on a tray and bake for 15-20 minutes until lightly golden. Reduce the oven to 170°C. Remove weights and paper, then bake for an additional 10 minutes until golden and dry to the touch. Set aside to cool.
2. Heat a chargrill pan over medium-high heat. Rinse the leek to remove dirt, cut off the dark green top, drizzle with oil, and grill for 5 minutes, turning halfway, until lightly charred. Season and set aside.
3. In a small saucepan over medium-low heat, combine cream, bay leaves, and nutmeg. Bring to a simmer, then remove from heat and discard bay leaves. In a large bowl, whisk the eggs, then add the cream mixture, whisking constantly until combined. Season to taste.
4. Cut the grilled leeks in half again and arrange them in the tart base with the artichoke and goat’s cheese. Sprinkle with thyme. Pour over the egg mixture. Bake for 10 minutes, then reduce the oven to 160°C and bake for an additional 25-30 minutes until the center is just firm. Cool for 20 minutes, then remove from the pan and slice to serve.