Rukmini Iyer's Cherry Tomato, Leek and Artichoke Tart with Feta Recipe

Think of it as a cross between a frittata, a toad in the hole, and a delicious giant savory pancake. It has too much feta cheese to puff like a yorkshire pudding, but there's probably not too much cheese and it gives the dish a wonderful flavor.

For 2-3

2 thinly sliced ​​leeksolive oil 2 tbsp flour 200gfree-range eggs 3milk 300mlfeta cheese 200g, crumbledcherry tomatoes on the vine 250g sliced ​​artichoke hearts 1 290g jar, drained 15g fresh dill, coarsely chopped juice ½ sea salt a pinch

Preheat the oven at 210 C convection/thermostat 8. While it heats, slice the leeks, pour them into a metal roasting pan with the oil, mix well, then put them in the oven to roast them while you continue with the dough.

Put the flour in a bowl. Whisk the eggs and milk together, pour over the flour and whisk until smooth, then stir in the crumbled feta.

Once the oven is up to temperature, remove the pan leeks, toss them well, then pour the batter evenly over the top. Spread the tomatoes, their tops and the artichokes, then return to the oven and cook for 25-30 minutes, until the gratin is well risen and golden.

Just before the cooking is ready, toss the spinach with extra virgin olive oil, lemon juice and sea salt and set aside.

Serve hot, sprinkled with dill, with the lemon - a side spinach salad.

From Rukmini Iyer's The Quick Roasting Tin (Vintage, £17.99)