Preparation Time:30 minutes + leave the pastry for 30 minutes in the refrigerator
Cooking Time:25 minutes for pre-baking +  35 minutes + leave 10 minutes to set
Level of Difficulty:Easy
Servings:6

Ingredients

• For the pastry:  
•  1 oz (25 g) firm goats' cheese (rindless)
•  4 oz (110 g) plain flour, plus a little extra for dusting
•  pinch of salt
•  1 oz (25 g) softened vegetable fat
•  1 oz (25 g) softened butter  
• For the filling:  
•  1 lb 6 oz (625 g) leeks, ie, 12 oz (350 g) trimmed weight (see instructions in the method)
•  6 oz (175 g) firm goats' cheese (rindless)  
•  1 oz (10 g) butter
•  3 large eggs, beaten
•  7 fl oz (200 ml) creme fraîche or double cream
•  4 spring onions, trimmed and finely sliced, including the green parts
•  salt and freshly milled black pepper

Method

1. First sift the flour with the pinch of salt into a large bowl, holding the sieve up high to give it a good airing. Then add the lard and butter and, using only your fingertips, lightly rub the fat into the flour, again lifting the mixture up high all the time. When everything is crumbly, coarsely grate the goats' cheese in and then sprinkle in some cold water – about 1 tablespoon. Start to mix the pastry with a knife and then finish off with your hands, adding a few more drops of water, till you have a smooth dough that will leave the bowl clean. Then pop the pastry into a polythene bag and let it rest in the refrigerator for 30 minutes. Meanwhile, pre-heat the oven to gas mark 5, 375°F (190°C) and pop the baking sheet in to pre-heat on the centre shelf. Now prepare the leeks. First take the tough green ends off and throw them out, then make a vertical split about halfway down the centre of each one and clean them by running them under the cold-water tap while you fan out the layers – this will rid them of any hidden dust and grit. Then slice them in half lengthways and chop into 1 inch (1 cm) slices. Next, in a medium-sized frying pan, melt the butter over a gentle heat and add the leeks and some salt. Give it all a good stir and let them cook gently, without a lid, for 10-15 minutes or until the juice runs out of them. Then you need to transfer them to a sieve set over a bowl to drain off the excess juice. Place a saucer with a weight on top of them to press out every last drop. By this time the pastry will have rested, so remove it from the fridge and roll it out into a circle on a lightly floured surface. As you roll, give it quarter turns to keep the round shape and roll it as thinly as possible. Now transfer it, rolling it over the pin, to the tin. Press it lightly and firmly over the base and sides of the tin, easing any overlapping pastry back down to the sides, as it is important not to stretch it. Now trim the edges and press the pastry up about 1 inch (5