A candlemaker's feast of a tart with delicious cheesy flavour and sweetly caramelised leeks. It takes time to caramelise the leeks but after that it's very quick to put together and makes a great lunch time treat.
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SERVES 4 - 8 3-4 tbsp olive oil, or 50g butter 6 large leeks, washed, dried, and thinly sliced bunch of thyme, tied with string 1 x 300g ready-rolled sheet of all-butter puff pastry 25g Parmesan (or vegetarian equivalent), finely grated salt and black pepper
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Heat the oven to 200 degrees centigrade / Gas mark 5. Heat the oil or butter in a heavy-bottomed saucepan and add the leeks and thyme. Cover the pan and slow-fry the leeks over a low heat so that they sweat for 5-7 minutes, stirring and replacing the lid. Remove the lid and stir frequently until they are tender and only just starting to colour - a good 10 minutes. Don't be tempted to rush or to turn the heat up or your leeks will be burnt on the outside and be raw on the inside! Taste a piece to check they're ready - they should be sweet and soft. Season with a little salt and black pepper, and leave to cool. Meanwhile, lay out your pastry on a tray lined with baking paper and bake for about 10 minutes until it has puffed up and is golden brown. Flatten the pastry back down by covering it evenly with the leek mixture, leave 5mm around the edge. Sprinkle with the Parmesan and return to the oven for a further 5 minutes, until the cheese has melted. Serve warm with a handful of mixed leaves tossed in balsamic vinegar. |