Leek and goat’s cheese tarts
- Serves 4
- 25g Unsalted butter
- 1tbsp Fresh sage leaves, finely chopped
- 750g Leeks, thinly sliced
- 2tsp Apple cider vinegar
- 375g All-butter puff pastry ready rolled
- 100g Goat’s cheese sliced into four rounds
- 2tsp Thyme leaves (fresh or dried)
- A pinch of chipotle chilli flakes
- A splash of milk
- STEP 1
Melt the butter in a pan over a low heat, then stir in the sage leaves, leeks and a pinch of salt. Put the lid on and leave to cook gently for around 30 minutes until the leeks are soft, sweet and just beginning to caramelise. Stir in the apple cider vinegar a little bit at a time (taste as you go – too much will ruin the tart, but the right amount will balance the sweetness of the leeks), then set aside to cool.
- STEP 2
Unroll the puff pastry sheet and cut into quarters. Evenly divide the leeks and place in the centre rectangle of each quarter, leaving a thin border around the edge. Top each quarter with a round of goat’s cheese, then sprinkle over the thyme and chilli flakes. Brush the pastry edges with a little milk and bake in the oven at 220°C for 12–15 minutes until the pastry has puffed up and turned golden brown. Serve warm, alongside peppery winter salad leaves.