Sunday lunch recipe for 4 people, takes only 50 mins; recipe has leek, butter, thyme leaf, puff pastry, goat's cheese and truffle oil.
Leek & goat's cheese tartlets
Course: Sunday lunch
Servings
4
servings
Prep time
15 mins
Ingredients
- Butter: large knob of butter
- Leek: 4 leeks, trimmed, halved and finely sliced
- Thyme Leaf: 2 tbsp thyme leaves and 4 nice sprigs
- Goat'S Cheese: 4 slices goat's cheese (with a rind)
- Truffle Oil: truffle oil or walnut oil (optional)
- Puff Pastry: 375g block puff pastry
Directions
- Wash the leeks in a colander but don't worry about drying them as you want a bit of water clinging on. Heat the butter in a wide saucepan until sizzling, then add the wet leeks and thyme leaves plus salt and pepper. Sweat the leeks really gently for 20-25 mins until they have practically melted but not coloured, adding a little more butter if needed. Set aside and allow to cool.
- Heat oven to 220C/200C fan/gas 7. Roll the pastry out to the thickness of a PS1 coin. Cut out 4 saucer-size circles and place on a baking sheet. Spread the leeks over the circles leaving a slight border around the edge. Put a slice of goat's cheese in the middle of each tart and top with a thyme sprig. Pinch the pastry edge together to slightly encase the leeks, then bake the tarts for 25 mins until puffed up and golden. Serve hot and drizzled with flavoured oil if you have it.
