Start with the pastry because it needs to sit in the fridge, to chill.

In a large bowl we mix together all the ingredients, until they have cohesion. Do not overwork!

Wrap it up and put in the fridge for half an hour.

Take it out of the fridge, and roll it up between two pieces of baking paper, put it in a tart case and back to the fridge for another 30 minutes.

Preheat your oven at 180oC and pop the tart in. Bake for 15 minutes. Leave it aside to cool.

Prepare the filling.

Clean and finely chop the leeks and spring onions.

In a deep saucepan heat the olive oil and toss in the leeks and onions.

Cook for approximately 15-20 minutes, give them a stir every once in a while.

When ready set them aside to cool for a while.

In a large bowl mix the eggs and the heavy cream, add the cheese and mix them all together.

Mix the egg mixture with the leeks and spring onions.

Pour it on top of the tart.

Bake at 180oC for approximately 40 minutes or until golden.

Enjoy as a main course with freshly cut green salad or as a starter.