Sausage, leek & apple tart

Step by Step

Step 1

Preheat the oven to 200ºC, gas mark 6. Unroll the pastry and use it to line a 20x30cm loose-bottomed tart tin (or see tip). Prick the base with a fork, line it with baking parchment and baking beans and blind bake for 5 minutes. Remove the paper and beans and return to the oven for 5 minutes more, until the pastry is set.

Step 2

Meanwhile, melt the butter in a large frying pan. Cook the leeks for 3 minutes, then add the apple and cook for 3 minutes more, until the leeks have softened.

Step 3

Mix the sausagemeat and chutney together, then stir in the leeks and apples until well mixed.

Step 4

Spoon into the pastry, then spread out evenly using the back of a fork. Sprinkle over the nigella seeds and bake for 20-25 minutes until browned and the sausagemeat is cooked through with no pink meat and juices that run clear. Leave to cool for a few minutes, then slice and serve.