Potato, Leek and Cheddar Tart

Ingredients

450g/1lb young leeks, well washed
sprig of thyme
8 basil leaves, cut into strips
150g/5oz new potatoes, peeled and cut into 5mm/¼in slices
225g/8oz filo pastry, rolled out thinly
55g/2oz butter, gently melted
175g/6oz farmhouse cheddar, grated
1 cooking apple, peeled, cored, diced and tossed in lemon juice
salt and freshly ground black pepper

Directions

1. Preheat oven to 160C/325F/Gas 3.
2. Cut leeks into 1cm/½in rings. Cook in a pan of boiling water with the thyme, until soft. Drain well, reserving the liquor. Discard the thyme.
3. Season the leeks with salt, pepper and basil.
4. Cook the potatoes in the reserved leek liquor until just soft (about 4-5 minutes). Drain and allow to cool.
5. Using a large plate as a guide, cut the filo pastry into rounds approximately 30cm/12in in size.
6. Brush all but one of the rounds of filo pastry with melted butter. Arrange in a baking tin with alternate layers of potato and leek in between.
7. Sprinkle over the grated cheddar and diced apple and season.
8. Top with remaining sheet of filo, brush with melted butter and seal edges of pie with water.
9. Prick several times with a fork and bake in the oven for about 20-30 minutes.