Preparation
Step: 1/8

Knead the flour, 1/2 tsp salt, the butter, cut into small pieces and the egg quickly into a smooth dough (if necessary add 1-2 tbsp cold water). Shape into a ball and wrap in cling film. Chill in the fridge for 1 hour.

Step: 2/8

Roll out the pastry on a floured surface to a round, slightly larger than the baking tin.

Step: 3/8

Lightly fold the dough.

Step: 4/8

Place the pastry in the greased tin to line the base and sides.

Step: 5/8

Preheat the oven to 180°C (160°C fan, gas 4).

Step: 6/8

Wash the leeks, cut into rings and blanch in boiling salted water for 2-3 minutes. Rinse in ice cold water, then drain well.

Step: 7/8

Scatter over the pastry base. Whisk together the eggs and cream, season with salt, pepper and nutmeg and pour over the leeks.

Step: 8/8

Wash and halve the cherry tomatoes, then place them on the tart, cut side up. Bake in the oven for 30 minutes. Sprinkle with basil and serve in slices.