Preheat the oven to 190°C.
Grease a 23cm tart tin and line with pastry. Prick the base and sides and trim the edges, line with baking parchment and fill with baking beans. Bake blind for 15 minutes, remove the beans and brush with beaten egg, return to the oven for 5-10 minutes until golden.
Meanwhile, gently fry the leeks in a knob of butter for 10 minutes until softened, season and then pat dry with kitchen roll.
Combine the eggs, cream, white wine with a little salt and pepper.
Scatter the leeks, goat's cheese and Parma Ham over the pastry base. Pour the cream mixture over the leeks and bake in the oven for 30-35 minutes until firm and golden brown.
Rest for 15 minutes before serving.
Recipe courtesy of Parma Ham