Leek, Prosciutto, Cheese & Spinach Tart

Step 1: Lightly grease a 13cm x 35cm rectangular, loose-base flan tin.

Step 2: To make pastry, process flour, parmesan and butter in a food processor until mixture resembles fine crumbs and with motor operating, add yolk and ¼ cup cold water, processing until mixture just comes together.

Step 3: Remove and shape into a flat rectangle. (Pastry may feel slightly sticky, but will become firm once refrigerated.) and cover with plastic wrap and refrigerate 30 minutes.

Step 4: Roll out pastry between two sheets of baking paper until large enough to line base and sides of tin.

Step 5: Lift and press into tin and trim edges and pinch pastry against side to extend ½cm above edges and then refrigerate 30 minutes.

Step 6: Place tin on an oven tray and cover with a sheet of baking paper and then fill with dried beans or rice and cook in a moderately hot oven (190C) for 15 minutes.

Step 7: Remove paper and beans and return to oven and cook for a further 10 minutes, or until light golden and the remove from oven and cool slightly.

Step 8: Meanwhile, make filling - heat oil in a large, non-stick frying pan over a medium heat and add leek and prosciutto and cook, stirring occasionally, for about 3 minutes, or until leek is soft and then stir in garlic and spinach until wilted and then remove and leave to cool and then spoon spinach mixture into pastry case.

Step 9: Whisk eggs and cream in a large jug and season with salt and pepper and pour over the top and scatter with cheese.

Step 10: Cook in a moderate oven (180C) for about 30 minutes, or until filling is set and golden brown and remove from oven and let stand in tin for 30 minutes.

Step 11: Serve warm tart with salad leaves.