So quick and simple to put together, but an absolute showstopper.
Ingredients
1 sheet 320g ready rolled all butter puff pastry
4 or 5 leeks
3 or 4 sprigs thyme, picked
1 tsp honey
1 tbsp butter, finely chopped
1 tsp white wine vinegar
2 tbsp ricotta, to garnish
A few mint leaves washed, to garnish
2 tbsp roasted roughly chopped hazelnuts to garnish
Salt & pepper to taste
Looking for substitutions?
Swap the ricotta for goat’s cheese/ curd or crumbled feta
Swap the mint for parsley, tarragon or rocket/arugula leaves
Sub the hazelnuts for pine nuts
Recipe
1. Preheat the oven to 190c / 375f fan
2. Cut the leeks in half lengthways and trim off the root and the very top of the greens. Discard any tough outer layers and wash the leeks by submerging in cold water, then drain and pat dry
3. Place the honey, thyme and butter in a 24cm wide oven-proof non-stick pan. Place the leeks cut-side down on top of the honey butter layer – you will need to cut them down to size from the green end so that the base of the pan is completely covered. Season all over with salt and pepper and drizzle over the vinegar
4. Cut the pastry to a round the size of the pan. Place on top of the leeks and tuck in any excess pastry. Pierce several times with a sharp knife
5. Place the pan on the stove over a medium heat. Cook for 4-5 mins, then transfer to the oven and cook for 22-30 mins until the pastry looks nicely golden
6. Allow to cool for 5mins then turn the tart out very carefully onto a board or plate. Top with blobs of the ricotta, hazelnuts, mint leaves and a drizzle of honey
RECENT RECIPES
Pumpkin & sage pasta
The most magnificent creamy bowl of creamy pumpkin pasta with crispy sage leaves. Guaranteed to see you through some chilly evenings.
Seasonal spotlight: fennel
Fennel is undoubtedly one of my favourite ingredients. It is such a chameleon, changing flavour so much between raw and cooked. I love it in all its guises. Gently caramelised, diced and used in the base of recipes, finely sliced and tossed raw into salads. Here are some of my favourite ways to eat it.…
Fennel, freekeh and lemon
A really nourishing plate of food. There’s so much depth of flavour in the grains. Anisey fennel and a marmeladey bitterness from the whole diced lemon.
Leave a Reply