75g of plain flour
100g o wholemeal flour
100g o unsalted butter - chopped into cubes
2 tablespoons of water
Halen Môn salt
Black pepper
1 teaspoon of fresh parsley
1 beaten egg

The Filling
25g of unsalted butter
1 onion - finely chopped
2 leeks, cleaned and finely chopped
2 teaspoons of chives - finely chopped
2 eggs
125ml of full cream milk
125ml of double cream
Halen Môn salt
Black pepper
90g of grated Lancych cheese
60g of Perl Wen Cheese - cut into 6 pieces

METHOD

Sieve the flour into a big mixing bowl and add a pinch of salt and pepper.
Rub the butter into the flour to create crumbs.
Pour the water over the top and mix to create a soft dough / pastry.
Wrap the dough in cling film and place it in the fridge for half an hour.

Grease the tins and roll out the pastry, fairly thinly. Place it in the tins, putting ‘baking beans' on top. Bake in a warm oven, pre-heated to 220'C for 7 minutes. Brush the pastry with the beaten egg and bake for 5 minutes more before leaving to cool.

In a large frying pan, melt the butter and cook the onions and the garlic until soft. Add the leeks and cook, covered, for 5-6 minutes on a medium heat.

In a bowl, beat the eggs with the milk, cream and chives, with the salt and pepper.

Place a layer of the onion mixture into the pastry, once it has cooled a little. Then add some of the Lancych cheese, more of the onions and then the pieces of Perl Wen cheese to finish. Pour enough of the egg mixture into the tart to fill it. Bake in the oven for 10-15 minutes.

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