So simple to throw together, but such a showstopper. This makes such an impressive deceptively simple veggie centrepiece.
Ingredients
4 medium leeks
120g cooked chestnuts, plus extra for garnish
100g firm goat’s cheese, plus extra for garnish
3 or 4 sprigs thyme, picked
320g sheet ready rolled all-butter puff pastry (keep cold in fridge until needed)
Neutral oil
A good drizzle of honey or maple
A handful of sage leaves
Recipe
1. Blend the goat’s cheese, chestnuts and thyme in the food processor until smooth
2. Cut the leeks in half lengthways. Submerge in cold water and thoroughly wash, checking the layers for any dirt. Pat dry on a cloth. Trim the leeks so they will perfectly cover the base of a 24cm hob and oven proof pan
3. Cut the pastry into the shape of the pan. Spread the chestnut paste all over one side
4. Drizzle a little oil and honey over the base of the pan. Add the leeks so that they make a single layer covering the base of the pan. Season and top with the pastry sheet, chestnut side down and prick all over with a fork
5. Place the pan on a medium heat for 5-6 mins, then move to the oven for 30 mins at 200c
6. Meanwhile fry the sage leaves in a good glug of oil until just crisp and drain on paper
7. Remove the tart from the oven, leave to cool for 5-10 mins, then turn out very carefully onto a chopping board. If any pieces of leek get stuck just reassemble. Top with extra goat’s cheese, chopped chestnuts and the sage leaves
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