LEEK AND VEGETARIAN PARMESAN-STYLE CHEESE TART
The secret of this recipe lies in cooking the leeks long and slow, so that they become sweetly caramelised. The rest takes no time at all and you can exercise your imagination, adding extra toppings of your choice.
Ingredients:3-4 tbsp olive oil, or 50g butter
6 large leeks, washed, dried and thinly sliced
bunch of thyme, tied with string
1 x 300g ready-rolled sheet all-butter puff pastry
25g vegetarian Parmesan-style cheese, finely grated
salt and black pepper
- Heat the oven to 200C/400F/Gas 6. Heat the oil or butter in a heavy-bottomed saucepan and add the leeks and thyme.
- Slow-fry the leeks until they are very soft and starting to brown, for a good 10-15 minutes. Cover the pan initially to help them sweat, then take off the lid halfway through so that the liquid evaporates. Stir at intervals to stop the leeks from catching. Season with salt and pepper, then cool.
- Meanwhile, lay out your pastry flat on a lightly greased non-stick baking sheet and bake for about 10 minutes until it has completely puffed up and is golden-brown. Check that the bottom of the pastry is cooked too.
- Flatten the pastry back down by covering it evenly with the leek mixture, leaving 5mm around the edge. Sprinkle with the vegetarian Parmesan-style cheese and any other toppings, and return to the oven for a further five minutes, until the cheese has melted. Serve warm.