Here it is, the recipe that has finally helped me lose my savoury tart virginity. Until recently, I was frightened of tarts. They look so impressive I assumed they must be complex and demanding to bake. But this rustic Leek tart, using ready made puff pastry as I'm far too idle to make my own, is remarkable for its simplicity, and makes for the best ever lunch. Try it and you'll see what I mean. So very tasty!
Adapted from the great recipe given by Good To Know magazine, see their recipe at their website here.
Serves 4 (or 2 total greedyguts)
375g ready rolled puff pastry
handful of sorrel
half a handful of lemon thyme
100g-135g of Devon Blue (or other variety) Stilton cheese
50g pine nuts
1. Crumble the cheese and put to one side.
2. Wash and trim the leeks, cutting the large ones lengthways into halves or quarters, before drying on kitchen roll.
3. Spread out the ready rolled pastry, to fit a large baking tray or sheet.
4. Place the leeks and herbs onto the pastry, leaving a border around the edges free.
5. Next sprinkle the stilton cheese and pine nuts over the top.
6. Brush the pastry edges with beaten egg if you like (I didn't bother), and bake in the oven for about 25 minutes, until the pastry has risen and the edges are golden.
7. Serve warm. We ate ours at the garden table in spring sunshine with a green salad and last night's leftover sweet potato mash.
This tart was idly baked while listening to the beautiful sounds of Arvo Part's Fratres and Tabula Rasa played by Gil Shaham and the Gothenburg Symphony Orchestra