4 tbsp single or whipping cream (or use extra milk)
salt and freshly ground black pepper to taste
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat the oven to 200 C / 180 C fan / Gas 6 and put a baking tray inside to heat.
Lift the roll of pastry over a 20cm flan tin and gently unroll it. Press the pastry onto the base and sides of the tin. Trim the excess pastry with a sharp knife. Use a piece of baking parchment to line the pastry base roughly and cover it with dried beans or scrunched up foil. Put on the baking tray and bake for 10 minutes. Remove the parchment and beans or foil and bake for a further 5 minutes.
While the pastry is baking, Heat 20g butter in a medium pan and gently cook the courgette and leek for 5 minutes or until barely tender. Remove from the pan and leave to cool a little.
Break the eggs into a wide jug with the milk and cream, or extra milk, and salt and pepper. Whisk lightly.
Arrange the vegetables in the base of the pastry case. Scatter with the goat's cheese, then pour over the egg and milk mixture. Bake for 30 minutes or until golden and just firm to the touch.
If time allows, leave the unwrapped pastry at room temperature for 15-20 minutes (this makes it easier to unroll without cracking).