Leek and Courgette Tart with Gruyere

Preheat oven to 200°C (400°F).

Roll out the puff pastry on a lightly floured surface and gently press it into a 9-inch tart pan. Trim the edges and prick the base with a fork.

Blind bake the pastry for 10 minutes. Place a sheet of parchment paper over the pastry, then fill with baking beans or rice. This will prevent the pastry from puffing up.

While the pastry is blind baking, heat the olive oil in a large pan over medium heat. Add the leeks and garlic and cook until softened, about 8-10 minutes. Stir occasionally to prevent burning.

Add the grated courgettes and thyme to the pan and cook for another 5 minutes, until the courgettes are tender and the moisture has evaporated.

Remove the baking beans and parchment paper from the tart shell. Reduce the oven temperature to 180°C (350°F).

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

Stir in the grated Gruyere cheese and the cooked leek and courgette mixture.

Pour the mixture into the pre-baked tart shell.

Bake for 25-30 minutes, or until the filling is set and golden brown. If the crust starts to brown too quickly, cover the edges with foil.

Let the tart cool slightly before serving.