A slice of savoury tart is definitely up there with the most delicious of lunches. There are few who would turn down a bit of this one, the robust flavour from the chorizo permeates the egg filling and makes it so tasty. Slice into adult or child-sized portions and divide between lunchboxes.

Makes 8-10 servings

Ingredients

For the pastry:

225g white spelt flour
A pinch of sea salt
50g cold butter
60g cold hard white vegetable shortening (it is crucial that you get the hardest one you can find)
1 egg, beaten together with 1 teaspoon water

For the filling:

3 leeks, finely chopped
1 onion, sliced
3 garlic cloves, crushed
10 spears of sprouting broccoli, bases trimmed
100g good-quality chorizo, skinned and chopped
3 eggs
7 tablespoons single cream
Extra virgin olive oil
Salt and freshly ground black pepper

You will also need a 20cm tart pan and baking beans.

Method

Sift the flour and salt into a bowl. Cut the butter and shortening into small chunks with a knife and rub into the flour using your fingertips until it resembles breadcrumbs. Add a tablespoon of the egg mixture and fork the mixture together. If it is still crumbly, add a little more liquid. Bring the dough together to a smooth ball. Wrap in clingfilm and chill in the refrigerator for at least 30 minutes.

Preheat the oven to 180°C/350°F/Gas 4.

Roll the pastry out until 1cm thick, working as quickly as possible. Line the tart pan evenly with the pastry, pushing into the corners of the pan and making sure there are no cracks. Prick the base with a fork. Line the pastry shell with baking parchment and fill with baking beans. Blind-bake in the preheated oven for about 20 minutes. Leave the oven on. Remove the paper and beans and brush with the egg mixture. Return to the oven and bake for a further 5-10 minutes until the base is beginning to brown. Remove and cool on a wire rack.

To make the filling, heat 3 tablespoons of oil in a large frying pan over medium heat. Add the leeks, onion, garlic, salt and pepper and fry until completely soft and translucent. After 10 minutes, add the sprouting broccoli spears. Heat another pan over medium heat. Add the chorizo to the dry pan and cook until a little crispy and the fat has seeped out. Add to the leek and broccoli and combine. Season to taste.

Preheat the oven to 200°C/400°F/Gas 6.

Add the cooked mixture to the blind-baked tart shell, reserving a little of the mixture for the top of the tart. Beat the eggs together with the cream and pour into the tart shell. Scatter the reserved ingredients over the top so they are completely visible, as this makes the tart much more attractive when it is cooked.

Bake the tart in the preheated oven for 30-35 minutes or until the top has slightly browned and is firm. Remove the tart from the oven and drizzle with a little olive oil. Leave to cool, then chill in the refrigerator until required.

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