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How to make Caramelised leek & goat's cheese tart

Yield = 4
Prep time: 0:15
Cook time: 0:45
Total time: 1:00

Ingredients

  • 20g butter
  • 1 tablespoon olive oil
  • 3 leeks, trimmed, cut crossways into 1cm-thick pieces
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons water
  • 2 sheets frozen butter puff pastry, partially thawed
  • 1 egg, lightly whisked
  • 200g fresh ricotta
  • 100g goat's cheese, crumbled
  • 2 tablespoons chopped fresh continental parsley
  • Mixed salad leaves, to serve

Method

  • Step 1 Preheat oven to 200C. Heat half the butter and half the oil in a non-stick frying pan over medium-low heat. Cook half the leek, turning, for 6 minutes or until golden. Season. Combine sugar and vinegar in a bowl. Add half the sugar mixture and half the water to pan. Cook, turning once, for 1-2 minutes or until liquid has almost evaporated and leek is caramelised. Transfer to a plate. Wipe pan clean. Repeat with remaining butter, oil, leek, sugar mixture and water.
  • Step 2 Place 1 pastry sheet on a lined baking tray. Top with remaining pastry sheet and press to seal. Use a knife to make a 1.5cm-thick border around edges (don’t cut all the way through). Use a fork to prick the base. Brush with egg. Bake for 10 minutes or until light golden. Cool for 5 minutes. If the tart centre is puffed, press down gently.
  • Step 3 Combine the ricotta, goat’s cheese and parsley in a bowl. Season. Spread over the pastry centre. Top with the leek. Bake for 15 minutes or until golden and pastry is cooked through. Serve with mixed salad leaves.