Instructions: To save time you can use 350g bought shortcrust pastry.

This of course eliminates the chilling time too.

To make the pastry sift together the flour and salt.

Grate and stir in the butter then stir in most of the egg yolk and just enough water to make a firm dough.

Form the dough into a ball wrap it in film or foil and chill for 30 minutes.

Partly cook the leeks in boiling salted water for 5 minutes.

Drain them and toss them on kitchen paper.

Gently fry them in the butter for 23 minutes.

Roll out the pastry and line a 23cm flan ring on a baking sheet.

Trim the edges and prick the base all over with a fork.

Brush the pastry with the reserved egg yolk.

Bake in a preheated (200c/400f/gas6) oven for 10 minutes then remove from the oven.

Spread the leeks over the pastry base and sprinkle on the mint.

Beat together the eggs and cream add pepper and stir in the cheese.

Pour the filling into the pastry case.

Reduce the oven temperature (190c/375f/gas5) and cook for 25 minutes until the filling has set.

Serve warm or cold.

Cut the tomato waterlilies by inserting a sharp knife into a tomato at a rightangle.

Work round making V cuts and carefully separate the halves.

Serves 4

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