Eat Your Greens, Leek and Pea Tart

Distinct and vibrant in appearance and incredibly edible even if you hate your vegetables. Took a couple of goes to master and to create the right texture, half way between soft cheese and souffle.  

600g garden pea's
600g leeks
300g cream cheese
4 eggs
4 cloves garlic
1 green jalapeno
2 tablespoon extra virgin olive oil
Sea salt and cracked pepper
Parsley to garnish

METHOD:
Fill a large pot with water and place on high heat and bring to the boil. In the mean time trim the deep green stalks off the tops of leeks and remove the base, cut whats left of leeks into 2cm circles. Lay each piece of leek down flat on a baking tray and drizzle with 1 tablespoon of oil, season with salt and pepper, cover with foil and place in pre-heated oven set at 180oC for 20 minutes.
Once the water starts to boil pour in peas and cook for 3-4 minutes then drain and cool with cold water. Place pea's in food processor with cream cheese, eggs, garlic, jalapeno, tablespoon of olive oil, teaspoon of salt and a good cracking of pepper, blend together for 2 minutes. Using oil spray or butter grease a 30cm fluted flan dish with removable base followed by a good dusting of flour.
Pour the puree pea mixture into flan dish and evenly distribute pieces of leek around the tart (sit the leeks flat in pea puree). Fill a baking tray with hot water and place on bottom shelf of oven, place tart on the shelf directly above tray of water. Cook at 160oC for 30 minutes, once cooked leave to cool for 30 minutes before removing from outer casing. Cut the tart into 8 pieces and garnish with chopped parsley and extra cracked pepper.