Sally Abe served up a tasty Montgomery cheddar, leek and smoked ham tart with a radish and baby gem salad on Saturday Kitchen.

The ingredients are: oil, for greasing, 250g shortcrust pastry, plain flour, for dusting, 40g butter, 1 leek, finely sliced, 3 free-range eggs, plus 1 free-range egg yolk, beaten, for glazing, 250ml double cream, 50ml full-fat milk, 125g cheddar, grated, 50g smoked ham, cut into 1cm squares, 5g fresh flatleaf parsley, roughly chopped, salt and freshly ground black pepper.

For the spring radish salad: 1 tsp wholegrain mustard, 1 tsp white wine vinegar, 1 tbsp olive oil, salt and freshly ground black pepper, 100g rainbow radishes, cut in half, leaves retained and 1 Little Gem lettuce, leaves separated.

See more ways to make a variety of tarts in the book titled: Little Tarts: 1 x pastry recipe + 60 x fillings available from Amazon now.