Jersey Royal & Leek Tart with Gruyère

Preheat oven to 200°C (180°C fan/Gas Mark 6).

Roll out the shortcrust pastry and line a 9-inch tart tin. Prick the base with a fork and blind bake for 15 minutes.

While the pastry is blind baking, boil the Jersey Royal potatoes in salted water until tender, about 15-20 minutes. Drain and slice thickly.

Heat the olive oil and butter in a large pan over medium heat. Add the sliced leeks and cook gently until softened and translucent, about 10 minutes. Season with salt and pepper.

In a bowl, whisk together the double cream, eggs, salt, pepper and thyme.

Remove the tart base from the oven. Spread the cooked leeks evenly over the base. Arrange the sliced Jersey Royals on top.

Pour the cream and egg mixture over the potatoes and leeks. Sprinkle the grated Gruyère cheese evenly over the top.

Bake in the preheated oven for 20-25 minutes, or until the tart is golden brown and the filling is set.

Let the tart cool slightly before serving.