Leek & goat's cheese tartlets

Leek & goat's cheese tartlets

  • Rating: 5 out of 5.24 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

An easily assembled recipe for a smart vegetarian main course

  • Freezable
  • Vegetarian
Nutrition:
NutrientUnit
kcal606
fat46g
saturates24g
carbs32g
sugars4g
fibre4g
protein18g
salt1.82g
Advertisement

Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.24 ratings
Advertisement
Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offerGet 50% off your first recipe box, then 35% off the next three.

    Get offer
Advertisement

Sponsored content