Jammy leeks, savoury sweet chawanmushi and toasted sesame seeds make this flaky pastry dish feel decadent and special

This savoury custard tart celebrates some of my favourite flavours (and dishes): jammy miso leeks, savoury-sweet chawanmushi (a Japanese steamed custard flavoured with dashi) and toasty sesame seeds, all enveloped in flaky pastry. It feels decadent, so it’s best served with a simple fennel salad, zingy with apple cider vinegar and mustard. It’s excellent eaten while still warm from the oven (be patient!), but even better as leftovers, because I have a soft spot for cold eggy tarts.

Ferment: Simple Ferments and Pickles, and How to Eat Them, by Kenji Morimoto, is published by Pan Macmillan at £22. To order a copy for £19.80, visit the guardianbookshop.com