Leek and Parmesan Tart

Name: Leek and Parmesan Tart
Yield: Serves 4–6
Ingredients: 25 g Parmesan (or vegetarian equivalent), finely grated; 6 large leeks, washed, dried and thinly sliced; 3–4 tbsp olive oil, or 50 g butter; 1 x 300 g ready-rolled sheet all-butter puff pastry; salt and black pepper; bunch of thyme, tied with string

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

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 olive oil, or 50 g butter
6 large leeks,

Main course
Pie
Vegetarian

Method

Heat the oven to 200°C/Gas 6.

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