Nitrate Free Ham and Leek Summer Tart

Directions

1. Preheat the oven to 180c

2. Saute the chopped leeks and shallot in the butter and a pinch of salt until they are sweet and translucent

3. Add the cooked leeks and shallot to a bowl with the chopped ham, thyme and ¾ of the grated cheddar

4. Beat the milk into the beaten eggs and add to the ham and cheese bowl. Grind over a good helping of white pepper and mix well

5. Grease a pie tin with olive oil and line with layers of filo pastry, allowing the ends to hang over the pie tin and coating each layer with a little olive oil as you go. When all the layers are added, scrunch the overhanging edges to form the pie sides

6. Bake for 3-4 minutes in the preheated oven until lightly golden. Pour in the pie filling and carefully return to the oven

7. Bake for 25 minutes until the filling is set and golden

8. Serve hot or cold with seasonal greens or a crisp salad