1 quantity of short-crust pastry, home made or ready-made
2 tbsp olive oil
25g Stork tub
4 baby leeks or 1 large leek, halved and finely sliced
300g peas, fresh or frozen
300ml double cream
150ml single cream
25g Parmesan cheese
1 tbsp fresh thyme leaves
Salt and pepper
Pre-heat your oven to 160C/GM4. Roll out the pastry and line a Pyrex flan pan. Pack with baking paper and baking or dried beans. Blind bake for 15 minutes. Remove the baking beans and paper and bake for a further 5 minutes. Trim and put aside.
Heat the Stork and olive oil in a pan and soften the leeks with the fresh thyme. Put aside.
Tip the creams and peas into a pan and bring to the boil. Simmer for 2 minutes, then purée in a processor until smooth.
Stir in the leeks, cheese and seasoning to taste. Pour into the flan pan and bake for 40-45 minutes on a middle shelf until the centre has a slight wobble and the topping is golden. Allow to cool to just warm before serving.