250g shortcrust pastry, 150g new potatoes (use cold leftover potatoes if you have any), 225g frozen peas, 15g mint leaves, 120g goats cheese, 1½ tbsp Fino Olive Oil, 1 leek, finely sliced, 4 large eggs, 2 tbsp milk
Preheat oven to 200C. Grease a 9 inch tart tin. Roll pastry out until it is comfortably bigger than the tin (it will shrink when you cook). Line the tin with the pastry making sure there is an overhang all the way around. Prick the bottom of the pastry with a fork. Chill in the fridge for 20 mins.
Cook the new potatoes until tender, cool and slice into ½ cm thick slices. Bring peas to the boil and then run under a cold tap to re-fresh. Retain 2 tbsp of peas, and put the rest into a blender with 75g of the goats cheese and the mint. Blend until your desired consistency.
Bake your pastry, firstly with foil and baking beans on top for 20 mins. Take out of the oven and remove the baking beans and foil. Put back in the oven for 8 mins, or until the pastry is turning crisp and golden.
Pour a glug of Fino Olive Oil in to a pan, add the leeks and sauce over a gentle heat for 10 mins until they are soft. Whisk the eggs and milk together in a jug and add a good pinch of salt and pepper. Spread the leeks on the bottom of the pastry and top with the sliced potato. Spoon the pea/mint pesto around the pastry and then pour in the egg/milk mixture. Scatter the remaining peas on top and place the remainder of the goats cheese, in slices, around the top of the tart. Bake for 25-30 mins, or until there is no liquid on the top of the tart. Remove from the oven.
Allow to cool for 10 mins before removing from the tart tin and serving!