For the pastry, add the flours, salt and herbs to a food processor and pulse until combined. Add the butter to the processor and pulse until you have a breadcrumb consistency. Add in the lemon zest, fennel seeds and Comté and pulse until mixed together. With the machine running, add the water, a tablespoon at a time, as you might not need all of it, keep going until the dough forms a ball. Tip the dough out and roughly form it all into the ball and press down into a disc. Wrap in baking paper or clingfilm and pop in the fridge for 30 minutes.

 

After the pastry has chilled, lightly flour a clean worktop and roll it out into a rough 30 cm circle and roughly 3mm thick. Make sure you move the pastry as you go so it doesn't stick. 

Roll the pastry onto the rolling pin and then unroll it over a 23cm loose bottom fluted tart tin. Push the pastry into the edges  with your finger, pushing up the sides. Using your rolling pin, gently roll over the top of that pastry tin, trimming off the excess pastry as you go. Pop in the fridge for another 20 minutes or overnight if you are getting ahead.

 

Pre heat the oven to 220c 

 

Add the sliced leeks, Brussel sprouts, juice of the lemon, mustard seeds and olive oil to a large baking tray and toss it together. Place in the oven for 15 minutes tossing halfway through. Remove and leave to chill a little.  

 

Turn the oven down to 180c 

 

Cover the pastry with baking paper and fill with baking beans or dried beans.

 

Bake for 15 minutes on the bottom of the oven, then remove from the oven, lift out the paper and chuck the beans into a bowl to chill. Brush the pastry with the beaten egg and return to the bottom of the oven for a further 10 minutes. 

 

Whilst the pastry is cooking, make the filling. Simply crack the eggs into a bowl add the milk, cheese, parsley, chilli flakes and season a little. Whisk until well mixed. Fold in two thirds of the brussel mixture.

 

Once the pastry case is ready pour in the filling and top with the remaining brussels and grate over a layer of cheese. Bake on the bottom of the oven for 30-35 minutes, until golden and just set. Leave to chill for 5 minutes in the tin before taking out. Allow to cool for ten minutes before slicing up to eat warm or let it cool and eat it cold. 

 

I like to serve this with a bitter leaf salad simply dressed in lemon juice and olive oil.