Use any leftovers for lunch later in the week.
Serves 4
For the pastry
75g wheat flour
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175g rye flour
1 tsp sea salt
75g butter
125g quark or fromage frais
For the filling
5 thin leeks, cut into slices
1 tsp salt flakes
4 eggs
150g quark or fromage frais
150g goat feta cheese
1 tbsp chopped fresh thyme
Salt and freshly ground pepper
Begin by making the dough: sift the flours and the salt together into a bowl, then crumble the butter in with your hands. Mix in the quark or fromage frais. Knead the resulting dough with your hands. Alternatively, place everything in a food processor and blend. If the dough does not come together, add a little water. Leave to rest in the refrigerator for 30 minutes.
Towards the end of this time, heat the oven to 180C/350F/Gas Mark 4. Roll the dough out and use it to line a 24cm tart dish, then cover with baking paper and add some dried beans, rice or baking beans to weigh it down. Bake in the oven for 15 minutes. Remove the paper with the beans or rice and bake for 5 minutes more.
Meanwhile, rinse the sliced leeks well. Steam them in a covered sauté pan with a little salted water for about 10 minutes. Drain in a colander. Beat the eggs in a mixing bowl and add the quark or fromage frais and the feta cheese, then mix in the thyme and the leeks, and season. Pour the mixture into the prebaked tart case, place back in the oven and bake for 30 minutes. Serve warm with a green salad.
Recipes extracted from The Nordic Diet by Trina Hahnemann, photographs by Lars Ranek (Quadrille £12.99; offer price, £11.69 inc p&p); and Anjum's Eat Right for Your Body Type, photographs by Lisa Linder (Quadrille £14.99; offer price, £13.49 inc p&p). To order at the offer prices, call The Sunday Times Bookshop on 0845 271 2135 or visit timesonline.co.uk/bookshop