• 375g ready-rolled all-butter shortcrust pastry
• Knob of butter
• 2 medium leeks, thinly sliced
• 80g kale, roughly chopped
• 2 large eggs
• 100ml double cream
• Bunch of fresh chives, chopped
• 60g grated gruyère

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Line an 18cm flan tin with the pastry, prick the base all over with a fork, then line the pastry with baking paper and fill with baking beans or rice. Blind bake for 15 minutes, remove the beans/rice and baking paper, then blind bake for 8 minutes more.
2. Meanwhile, melt the butter in a frying pan, add the leeks and cook over a medium heat for 12 minutes until soft. Cook the kale in boiling salted water for 4-5 minutes, drain well and squeeze dry. Add the kale to the leeks and fry for a few more minutes. Let the mixture cool a bit and then add it to the pastry case.
3. Whisk the eggs, cream, chives and gruyère together, season well, then pour on top of the leeks and kale. Return to the oven and bake for 15-20 minutes until golden and set.