Flamiche

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1For the pastry, sift the flour and salt into the bowl of a food processor, add the butter and lard, then whizz together briefly until the mixture looks like fine breadcrumbs.
2. 2Tip the mixture into a bowl, then stir through the cheese and enough of the water for the mixture to come together. Tip out onto a lightly floured surface and knead briefly until smooth.
3. 3ShapeRoll out thinly and line a 23cm x 4cm loose-?bottomed fluted flan tin. Prick the base with a fork. Chill for 20 minutes.
4. 402.Melt the 75g butter in a saucepan over a low heat, then add the leeks and the salt. Cover and let it cook for?10 minutes until soft.
5. 5Uncover the pan, increase the heat and cook?for 2 minutes, giving it a stir occasionally, until the liquid has evaporated. Spoon onto a plate and leave to cool.
6. 603.Turn the oven on to 200°C/fan180°C/gas 6. Line the pastry case with baking paper and baking beans or rice and blind bake in the oven for 15-20 minutes until the edges are biscuit-coloured.
7. 7Remove the paper and beans/rice and return the case to the oven for 7-10 minutes until the base is crisp and lightly golden. Remove and keep to one side. Reduce the oven temperature to 190°C/fan170°C/gas 5.
8. 804.Put the crème fraîche into a bowl with the whole egg, egg yolks and nutmeg. Lightly beat together, then season. Fold in the leeks.
9. 9ServeSpoon?the mixture into the tart case and put it in the oven for 35-40 minutes until set?and lightly golden. Remove from?the oven and leave for 10 minutes. Take out of the tin and serve.