Caramelised leek, goat's cheese & olive tart

Serves

6 People

Cooking Time

60 minutes

Season

Autumn

Winter

Dietary

Vegetarian

A seasonal, savoury puff pastry tart with sweet, slowly-cooked leeks, tangy goat's cheese and salty olives. Really easy and satisfying to make. Serve with some dressed Barcombe winter salad leaves on the side.

Ingredients

250g ricotta
200g soft goat's cheese
zest of 1 lemon
1tsp chilli flakes
500g leeks (finely sliced)
olive oil
2 tbsps cider vinegar
1 tbsp sugar
1 handful of pitted Kalamata olives (roughly chopped)
1 puff pastry block (500g)
1 egg (beaten)

Method

Step 1.

Pre heat your oven to 200c. In a mixing bowl combine the ricotta, goat's cheese, lemon zest and chilli flakes. Season with a pinch of salt, mix well and set aside.

Step 2.

Heat a pan over a medium heat and add your finely sliced leeks with a good glug of olive oil and a good pinch of salt. Gently sweat down for around 10 mins, stirring often, until soft. Add the vinegar and sugar, stir and cook for another 5 mins. Set aside to cool.

Step 3.

Roll out your pastry to about ½ cm thickness and cut into a neat rectangle. Place on a baking sheet with some greaseproof paper. Score a rectangle border with a knife of around 2cm in from the edge of the pastry.

Step 4.

Spread over the cheese mixture inside the border, then add the leeks on top and scatter over the Kalamata olives. Brush the beaten egg over the edge of the pastry and place in the oven. Bake for around 30-40 mins until gold brown on the edges and the pastry is cooked through.