Caramelised leek and feta tart

Pastry

• unsalted butter to grease
• 180 g plain flour plus extra to dust
• 1 egg yolk
• 30 g chilled water

Filling

• 20 g oil
• 300 g leek white part only, cut into slices (1-2 cm)
• 20 g brown sugar
• 10 g white vinegar
• 200 g pouring (whipping) cream
• 3 eggs
• 1 - 2 pinches sea salt to season
• 1 - 2 pinches ground black pepper to season
• 70 g Danish feta crumbled
• 100 g cherry tomatoes mixed, sliced as desired
• 8 anchovy fillets (optional)
• fresh flat-leaf parsley leaves only, to garnish
• mixed salad leaves to serve