Wash the leeks in a colander but don’t
worry about drying them as you want a
bit of water clinging on. Heat the butter in
a wide saucepan until sizzling, then add
the wet leeks and thyme leaves plus salt
and pepper. Sweat the leeks really gently
for 20-25 mins until they have practically
melted but not coloured, adding a little
more butter if needed. Set aside and
allow to cool.
Heat oven to 220C/200C fan/gas 7. Roll
the pastry out to the thickness of a £1 coin.
Cut out 4 saucer-size circles and place on
a baking sheet. Spread the leeks over the
circles leaving a slight border around the
edge. Put a slice of goat’s cheese in the
middle of each tart and top with a thyme
sprig. Pinch the pastry edge together to
slightly encase the leeks, then bake the
tarts for 25 mins until puffed up and
golden. Serve hot and drizzled with
flavoured oil if you have it.