Found this recipe on BBC Good Food and wanted to see what it was like. They add thyme but didn't have any so didn't add it. Tasted great! And pretty easy to make.
Ingredients
Method
Take the outer layer of the leeks off (see vid for technique!) and chop up into thin slices.
Fry over a low heat in a large knob of butter and some olive oil and stir occasionally.
Whilst the leeks are frying, grab your puff pastry and un-roll. Cut into at least two rectangles. Pop onto a baking tin lined with baking paper.
Now carefully make incisions in the pastry with a sharp knife so that there is a border all around the two rectangles. Don't cut all the way through. We do this so that there is a nice edge to the tart!
Then prick the central area gently with a fork - this held prevent the middle bit 'puff'.
Now zest the lemon and cut it in half. Add the zest and lemon juice to the leeks once they have softened. If it looks wet, let it fry off a bit - note,however, that it wants to be a bit moist.
Pop the leeks onto the pastry and spread evenly. Grind a little black pepper and salt on. Cut up the goats' cheese and bung on. Add the walnuts and some more black pepper.
Cook for 17 mins at 200 or until the pastry has turned golden.
Top with a little parsley and black pepper and serve. We ate it warm but BBC reckons it's good cold too!
Enjoy!
- Ready roll puff pastry
- 2 leeks
- 1 lemon
- About 150g goats' cheese
- Handful of walnuts, crushed
Method
Take the outer layer of the leeks off (see vid for technique!) and chop up into thin slices.
Fry over a low heat in a large knob of butter and some olive oil and stir occasionally.
Whilst the leeks are frying, grab your puff pastry and un-roll. Cut into at least two rectangles. Pop onto a baking tin lined with baking paper.
Now carefully make incisions in the pastry with a sharp knife so that there is a border all around the two rectangles. Don't cut all the way through. We do this so that there is a nice edge to the tart!
Then prick the central area gently with a fork - this held prevent the middle bit 'puff'.
Now zest the lemon and cut it in half. Add the zest and lemon juice to the leeks once they have softened. If it looks wet, let it fry off a bit - note,however, that it wants to be a bit moist.
Pop the leeks onto the pastry and spread evenly. Grind a little black pepper and salt on. Cut up the goats' cheese and bung on. Add the walnuts and some more black pepper.
Cook for 17 mins at 200 or until the pastry has turned golden.
Top with a little parsley and black pepper and serve. We ate it warm but BBC reckons it's good cold too!
Enjoy!
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