Leek Tart

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • 660g El Navarrico Leeks
  • 150g Mauri Formaggi Mascarpone
  • 3 tbsp Tracklements Dijon Mustard
  • ready made frozen puff pastry sheets, standard size 24cm x 24cm
  • 75g Will Studd Le Conquerant Butter
  • salt & pepper to taste
  • fresh thyme

Method

  1. Preheat oven to 200C on fan force setting. Line a medium sized baking tray with baking paper and set aside.
  2. Drain the brine from the leeks and discard liquid, place leeks onto a plate.
  3. Mix mascarpone and dijon mustard in a small mixing bowl and taste, if you prefer more mustard add more according to your preferences.
  4. Sandwich half the butter between the frozen pastry sheets, place onto lined baking tray. Spread a generous amount of the mascarpone mixture over the top leaving a few centimetres around to camp the edges later and arrange leeks over the dijon cream.
  5. Fold the edges of the pastry over the edges and crimp to decorate with a fork.
  6. Season with salt & pepper and dot leeks with a little additional butter if using.
  7. Bake in the oven for 25-30 mins on a high heat, to allow liquid to evaporate and for leeks to caramelise. Reduce heat to 180C and continue to cook for a further 20 mins in the oven. Base of tart should be crisp and golden, whilst the majority of liquid should have evaporated.
  8. Garnish with a few thyme sprigs prior to serving and serve tart warm.

Buy the Ingredients