Spring Greens and Camembert Tart

1 roll shortcrust pastry

4 eggs, beaten

150 ml cream

1 bunch leaks

½ onion

handful of spring onoins, shredded

1 clove of garlic

Olive oil

1 pack camembert cheese, sliced into wedges

½ cup shaven biltong

Preheat the oven to 200

Roll the pastry and line a 23 cm flan dish

Bake blind for 10 – 15 minutes

Whisk the eggs and cream in a large bowl

Fry the leaks, onion and garlic in olive oil and add to the eggs and cream

Stir in the spring onoins

Season to taste with salt and pepper

Scatter the camembert slices and the shaven biltong over the pastry shell

Pour in the filling

Bake 25 – 30 minutes

Serve as a light meal with a side salad