Salmon and broccoli tart

Preheat oven to 200°C (390°F). Lightly grease a 20 cm fluted flan tin.

Roll out pastry and use it to line the flan tin. Cover base of pastry case with baking paper, then cover paper with dried beans or rice to stop the pastry base from puffing up during cooking. Bake for 15 minutes. Remove beans and paper and bake for a further 10 minutes. Remove from oven and reduce temperature to 160°C (320°F).

Heat oil in a large frying pan over high heat. Add leek and cook for 5 minutes, or until soft. Add garlic and cook for a further 2 minutes. Remove pan from heat and set aside.

Cover tart base with salmon, broccoli and cheese. In a small bowl, mix eggs, milk, yoghurt and dill. Add leek and garlic, season lightly and pour over tart filling.

Bake for approximately 45 minutes, or until lightly browned and puffy in the centre. Serve with a green salad.