Leek, sage and vintage cheddar tartlet

Cheddar Pastry

1. Sift together three times the plain flour, nutmeg and salt. Place into a food processor and add the butter (cut into large cubes) and the grated cheese. Blend quickly until the mixture resembles breadcrumbs then add the cold water. Process for several seconds until it combines together, then remove and form a ball. Flatten, wrap with cling film and rest in the refrigerator for ½ hour.
2. Roll out the pastry and carefully place onto a 35 cm loose bottom rectangle flan tin. Gently push in the sides and then roll with a rolling pin to cut the pastry. Blind bake for 10 minutes, then remove the paper and rice and finish cooking for a further 10 minutes.

Filling

1. Melt the butter and cook the leeks until soft and tender. Season well and set aside. Combine in a bowl the cream, eggs, parsley, sage leaves and cheese. Add the leeks and stir through.
2. Scatter the diced pear amongst the pastry cases and top with the egg mixture. Scatter the tomatoes on top and bake at 185°C for 30 minutes or until just set.