Savory Leek, Manchego, and Chorizo Tart

Preheat your oven to 180°C (160°C fan/gas 4). In a food processor, pulse the flour, 1/4 tsp salt, and cubed butter until the mixture resembles fine breadcrumbs. Add the egg yolks and 2 tbsp of ice-cold water, then pulse until the dough begins to clump together (add up to 2 tbsp more water if it's too dry). Turn the dough onto a lightly floured surface, bring it together into a disc with your hands, wrap tightly in plastic wrap, and chill in the fridge for 30 minutes.

On a floured surface, roll the chilled pastry out into a 30cm circle. Carefully line a 22cm fluted tart tin with the pastry, allowing the excess to overhang the rim. Chill for another 30 minutes. Line the pastry case with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and bake for an additional 10 minutes. Once cooled, use a serrated knife to trim away the excess pastry for a clean edge.

Heat a large frying pan over medium heat. Add the chopped chorizo and fry for about 5 minutes until it starts to crisp and release its oils. Use a slotted spoon to transfer the chorizo to a bowl. In the same pan, fry the sliced leeks with a pinch of salt in the residual chorizo oil for 10-15 minutes until softened. Stir in a pinch of paprika during the last minute of cooking. Remove from heat and let the mixture cool for 15 minutes.

In a medium bowl, whisk together the eggs, double cream, chives, most of the Manchego cheese, and seasoning. Spread the cooled leek and chorizo mixture evenly over the base of the tart case. Gently pour the egg mixture over the top. Scatter the remaining cheese, chives, and a final pinch of paprika over the surface. Bake in the center of the oven for 15-20 minutes until the filling is set. Let the tart cool for 15 minutes before serving with a fresh green salad.