Rich Shortcrust pastry:
8 oz flour
5 oz butter
1/4 tsp salt
1/4 tsp sugar
3 tbsp iced water

Topping:
4 oz grated Cheddar
4 oz grated Mozzarella
2 tsps crushed dried green peppercorns
2 small leeks
3 oz pancetta or smoked streaky bacon
1 tsp thyme

I have adapted this recipe for Leek & Green Peppercorn tart from the lovely book ‘Cool green leaves & red hot peppers’ by Christine McFadden and Michael Michaud.  It is a favourite for us and known in the family as Welsh pizza.

Make the pastry by combining the dried ingredients and then working in half the butter until you have a breadcrumb texture.  Work in the rest of the butter quickly, leaving it uneven for a crisp texture.  Wrap in clingfilm and chill for an hour.  Grate the cheeses, crush the peppercorns and halve the leeks, then thinly slice.  Used diced pancetta or cut across the bacon rashers to create small ribbons.

Preheat oven to 240c or Gas 9.  Carefully roll out the pastry to 1/4 cm thick and place on a greased baking sheet.  Scatter on the cheeses, peppercorns, leeks, pancetta then thyme in that order.  Bake for 20 mins until the pastry is golden and the leeks look charred.  This is good hot or warmed up for lunch.  I serve it with a peppery salad (the hackney salad is ideal), or a green salad with a punchy dressing (add a tsp of grainy mustard).