Inspired by classic Welsh rarebit, this gloriously cheesy tart is brimming with flavour thanks to strong Cheddar, mustard, leek and Worcestershire sauce. Serve with a crisp green salad for an alternative Sunday lunch.
Preheat the oven to gas 6, 200oC, fan 180oC. On a lightly floured surface, roll out the pastry to the thickness of a pound coin. Line a 20cm fluted tart case with the pastry and chill for 10 minutes. Place a layer of baking paper in your pastry case, making sure to cover the sides. Weigh down the paper with baking beans and cook in the oven for 15 minutes. Remove and allow to cool slightly.
Meanwhile, melt the butter in a medium frying pan on a medium heat. Add the leeks to the pan and cook gently for 10 minutes or until beginning to soften. Set aside.
In a bowl, whisk together the eggs, double cream and 70g (2 3/4oz) of the cheese. Season to taste.
Lower the oven to gas 3, 160oC, fan 140oC. In a separate bowl, mix together the remaining cheese, 1/2 tsp of mustard and the Worcestershire sauce.
Spread the remaining mustard on to the bottom of your pastry case. Pour in the leeks and top with the cheese mixture. Sprinkle over the thyme. Cook for 35-40 minutes on the bottom shelf of the oven, until the filling has just set. Your tart should have a slight wobble when lightly shaken. Allow to cool down for 10 minutes before serving.
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