Ingredients:

• 3 large leeks, white parts only, thinly sliced
• 4 tbsp unsalted butter
• Fresh thyme
• 3 whole eggs
• 3 egg yolks
• 1 sheet shortcrust pastry
• Salt and freshly cracked black pepper

Cheese: 

• 150g Camembert, sliced (rind on)
• 150g Raclette, sliced
• 100g Taleggio, sliced
• 100g Triple Brie Blue, crumbled

Method:

1. Preheat the oven to 180°C.
2. Butter a 22cm tart tin and line it with the shortcrust pastry.
3. Prick the base all over with a fork.
4. Melt the butter in a frying pan over medium heat.
5. Add the leeks and a few thyme leaves, cooking gently until soft and tender, stirring occasionally.
6. Allow to cool slightly, then spread evenly over the pastry base.
7. Arrange the Camembert, Raclette and Taleggio evenly over the leeks.
8. In a bowl, whisk together the whole eggs and egg yolks. Season with salt and pepper, then pour over the cheese.
9. Scatter the crumbled Triple Brie Blue over the top.
10. Bake for 35 minutes, or until the pastry is golden and the filling is set with just a slight wobble in the centre.

Allow the tart to rest for 10 minutes before slicing. Serve warm with a crisp green salad.