Savory Crab, Leek, and Cheddar Tart

To make the pastry, place the flour, 150g of cubed cold butter, and a pinch of salt into a food processor. Pulse until the mixture resembles fine breadcrumbs. Mix the egg yolk with 1.5 tablespoons of ice-cold water, then pour it into the processor. Blitz until the dough just comes together into a ball, adding a tiny bit more water if it feels too dry.

Lightly flour a sheet of baking parchment and a rolling pin. Roll out the pastry on the parchment until it is large enough to line a 23cm loose-bottomed tart tin. Carefully lift the pastry into the tin, press into the edges, and trim the excess. Chill in the refrigerator for at least 1 hour to prevent shrinking. Meanwhile, preheat your oven to 200°C (180°C fan/gas 6) and place a large baking sheet inside to heat up.

Prepare the filling by heating 10g of butter in a heavy pan over medium heat. Add the sliced leeks, a pinch of salt and pepper, and 2 tablespoons of water. Cover and cook on low heat for 15 minutes until the leeks are completely soft. Remove the lid, increase the heat, and sauté until any remaining liquid has evaporated. Set aside to cool.

Prick the chilled pastry base with a fork. Line the case with baking parchment and fill with ceramic baking beans or dried pulses. Place the tin onto the preheated hot baking sheet and bake for 12 minutes. Remove the parchment and beans, then bake for another 13 minutes until the pastry is golden and sandy to the touch. Spread the cooled leeks evenly over the base.