Welsh goat's cheese & leek tart

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1. Heat oven to 200C/fan 180C/gas 6. Heat the oil in a frying pan, then soften the leeks for 5 mins. Add the bacon, cook for a further 5 mins, season, then tip onto a plate to cool.
2. Unroll the pastry and cut out two 12 x 18cm rectangles - save or freeze the rest for another time. Lift onto a baking sheet. Using the tip of a sharp knife, mark a border inside each one, about 1.5cm from the edge.
3. Mix the crème fraîche and mustard together, then spread over the inside of the pastry frames. Spoon the leek and bacon mix over the mustard mix, then place the goat's cheese on top. Bake for 15-20 mins until the pastry is crisp and golden. Serve with salad.

Freezing

You can freeze the tarts if using fresh puff pastry bought from the chiller cabinets in supermarkets. Puff pastry that has been pre-frozen shouldn't be returned to the freezer.

Per serving

647 kcalories, protein 18g, carbohydrate 45g, fat 45 g, saturated fat 18g, fibre 4g, salt 0 g

Latest comments and suggestions

• madquilter

  19 March 2008

  madquilter commented on this recipe

  I will make this with vegi bacon

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• Jane`s recipes

  06 April 2008

  Jane`s recipes rated and commented on this recipe

  

  My family loved it.

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• tastytash

  20 June 2008

  tastytash rated and commented on this recipe

  

  Great recipe. Yummy and very quick to make. i loved the mixture of the bacon, goat's cheese and leeks. Very easy to turn it into a veggie dish too. I made one big tart that I cut into portions instead of making individual sized ones which i think made it a lot easier. It was great the next day for lunch as well. Would recommend.

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• Belkey

  08 October 2008

  Belkey rated and commented on this recipe

  

  I really enjoyed this, although I used cubed pancetta in the fridge instead of bacon as I had it in the fridge. Very easy.

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Ingredients

• 1 tbsp olive oil
• 2 large leeks , sliced
• 2 rashers back bacon , chopped
• 1 x 210g sheet ready-rolled puff pastry
• 1 tbsp crème fraîche
• 1 tbsp Dijon or wholegrain mustard
• 2 slices firm Welsh goat's cheese , from a 100g log (we used Pant-Ysgawn Farm organic goat's cheese)

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Difficulty and servings

Serves 2

Easily doubled

Preperation and cooking times

Prep 10 mins

Cook 30 mins

Ingredients

• 1 tbsp olive oil
• 2 large leeks , sliced
• 2 rashers back bacon , chopped
• 1 x 210g sheet ready-rolled puff pastry
• 1 tbsp crème fraîche
• 1 tbsp Dijon or wholegrain mustard
• 2 slices firm Welsh goat's cheese , from a 100g log (we used Pant-Ysgawn Farm organic goat's cheese)

Per serving

647 kcalories, protein 18g, carbohydrate 45g, fat 45 g, saturated fat 18g, fibre 4g, salt 0 g

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