Leek, Broccoli and taleggio tart

250g shortcrust pastry
300g broccoli, cut into small florets
1 tb olice oil
1 large leek, thickly sliced
1 garlic clove, crushed
1/2 tsp chopped fresh thyme
4 tb dry white wine
2 eggs, lightly beaten
100ml double cream
4 tb semi-skimmed milk
1 tsp mustard powder
85g taleggio cheese, sliced
10x 34cm loose-based fluted tart tin

Preheat oven to 200/fan180. roll out the pastry and use it to line the tin. chill for 10,ins, then line with greaseproof paper and fill with beans. Bake blind for 10mins, then remove paper and beans and cook for a further 5 mins. Reduce oven to 170/fan 150.

meanwhile, cook the broccoli in a pan of salted boiling water for 3 mins, until just tender. Drain and set aside. Heat the oil in a frying pan over a medium heat and cook the leek for 10 mins until soft. Add the garlic, chopped thyme and wine and cook for a further 2 mins. stir the broccoli into the pan, then season with salt and freshly ground black pepper and transfer to the pastry case.

Put the eggs, cream, milk and mustart into a bowl and whisk gently with a fork until well combine. Season and pour over the vegetables. Place the cheese slices on top and bake for 15 mins, until just set.