Welsh goat's cheese & leek tart
Not just for St David's day, make this tasty tart for two for any special occasion
Difficulty and servings
Serves 2
Easily doubled
Preperation and cooking times
Prep 10 mins
Cook 30 mins
- 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.
- 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.
- 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.
Recipe from Good Food magazine, March 2007 .
Per serving
647 kcalories, protein 18g, carbohydrate 45g, fat 45 g, saturated fat 18g, fibre 4g, salt 0 g
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http://www.bbcgoodfood.com/recipes/3445/
Difficulty and servings
Serves 2
Easily doubled
Preperation and cooking times
Prep 10 mins
Cook 30 mins
Tastes great cold, too
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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19 March 2008
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06 April 2008
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20 June 2008
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