Caramelised leek and feta tart

Pastry

• 90 g unsalted butter, chilled and cut into pieces, plus extra 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