Pea and Goat Cheese Tart

Ingredients

• For the shortcrust pastry:
• 250 g plain flour
• 100 g chilled butter, diced
• sea salt
• 100 g strong Cheddar cheese, finely grated
• 1 egg yolk
• Iced water
• For the filling:
• 100 g butter
• 2 medium leeks, trimmed, washed thoroughly to remove any grit and sliced into 1cm rings
• 200 g Garden Peas 375g frozen peas
• 200 ml full fat crème fraîche
• 2 large eggs
• 1 extra egg yolk
• Pinch cayenne pepper
• 250 g goat’s cheese roughly cubed
• sea salt and black pepper