Little Gem, Leek and Cheddar Tart

Spring has sprung! And this dish celebrates the wonderful produce that comes with it - little gem lettuces and leeks brought together with a gorgeous cheddar cheese, a hint of oregano and the joys of puff pastry.

This is a lovely little lunch dish served with a dressed green salad. It's perfect straight out of the oven but it's just as good cold the next day. You can also reheat it in a moderate oven for 5-10 minutes if cold is not for you. If you don't have leeks, use a bunch of spring onions instead.

Little Gem, Leek and Cheddar Tart

Serves 6

olive or rapeseed oil

1 large leek, finely chopped

1 sheet ready-rolled puff pastry

200g cheddar cheese

3 little gem lettuces, quartered

1 tsp dried oregano

sea salt and freshly ground black pepper

Heat the oven to 180C fan/gas 6. Heat 1 tbsp oil in a frying pan over a medium heat, add the leeks with a big pinch of salt and a splash of water. Cook for around 5 minutes until softened and lightly browned. Tip into a heatproof bowl to cool.

Unroll the pastry, still on its paper, onto a baking sheet and lightly score a 1cm border using the tip of a sharp knife. Grate the cheddar then add to the leeks, season with a little salt and plenty of black pepper then combine. Tip onto the pastry and spread it out to the border. I find this easiest with lightly damp hands.

Drizzle the little gem quarters with a little oil. Season with salt and pepper then fry in the pan you used for the leeks over a high heat. Cook for a few minutes on each side until starting to char at the edges. Arrange on top of the pastry and cheese mixture, sprinkle with the oregano then bake for 10 minutes until the pastry is puffed up and golden.