Leeks are high in manganese, a mineral essential for healthy bones, while broccoli is a great source of calcium.

PREPARATION TIME: 20 MINUTES, PLUS 10 MINUTES CHILLING COOKING TIME: 30 MINUTES SERVES 6

250g (9oz) shortcrust pastry

300g (10oz) broccoli, cut into small florets

1tbsp olive oil

1 large leek, thickly sliced

1  garlic clove, crushed Vitsp chopped fresh thyme 4tbsp dry white wine

2 eggs, lightly beaten 100ml (4fl oz) double cream 4tbsp semi-skimmed milk 1tsp mustard powder

85g (З‘/гог) Taleggio cheese, sliced

You will need

10 x 34cm (4 x 13in) loose-based fluted tart tin

1  Preheat the oven to 200 C, 180 С fan, 400 F, gas 6. Roll out the pastry and use it to line the tin. Chill for 10 minutes, then line with greaseproof paper and fill with baking beans. Bake blind for 10 minutes, then remove the paper and beans and cook for a further 5 minutes. Reduce the oven to 170 C, 150 С fan, 325 F, gas 3.

2 Meanwhile, cook the broccoli in a pan of salted boiling water for

3 minutes, until just tender. Drain and set aside. Heat the oil in a frying

pan over a medium heat and cook the leek for 10 minutes until soft. Add the garlic, chopped thyme and wine and cook for a further

2  minutes. Stir the broccoli into the pan, then season with salt and freshly ground black pepper and transfer to the pastry case.

3 Put the eggs, cream, milk and mustard into a bowl and whisk gently with a fork until well combined. Season and pour over the vegetables. Place the cheese slices on top and bake for 15 minutes, until just set. Per serving: 393cals, 30g fat (14g saturated fat), 21g carbohydrate