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Leek and Parmesan Tart
- Serves
4–6
- Difficulty
Easy
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.
Ingredients
3–4 tbsp 50 g 6
Method
Heat the oil or butter in a heavy-bottomed saucepan and add the leeks and thyme. Slow-fry the leeks as described until they are very soft and starting to brown, a good 10–15 minutes. Cover the pan initially to h
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Easy and tasty and a handy for week day supper. Plenty of possibilities to adapt and experiment as it says.
Easy to do and looks good. I added some roast peppers (from a jar) for a bit of colour.