serves
4
prep
20 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp extra virgin olive oil, plus extra to serve
- 3 leeks, white and pale green parts only, washed and sliced into 2 cm pieces
- 10 g butter, cut into small cubes
- 2 tbsp honey, plus extra to serve
- 1 × 33 cm square sheet butter puff pastry
- 1 large egg, whisked
- 3 tbsp crumbled goat’s cheese
- 3 thyme sprigs, leaves picked
Instructions
- Drizzle the olive oil into an ovenproof frying pan or flameproof casserole dish (Dutch oven) and arrange the leek slices in a single layer, flat-side down. Add the butter and honey and season with salt and pepper. Cook over low heat without stirring for 15–20 minutes, until the leeks are softened and caramelised on one side. Remove from the heat and allow to cool.
- Preheat the oven to 180°C fan-forced (or 200°C).
- Cut a circle of puff pastry to fit your casserole dish. Place the pastry on top of the leeks and brush with the whisked egg. Use a knife to prick three or four small holes in the surface.
- Bake for 25 minutes, or until the pastry is golden brown and puffed.
- Allow to cool slightly, then carefully flip the tart upside down onto a serving plate. Drizzle with olive oil and honey and finish with the goat’s cheese and thyme. Serve warm.
Note
Best enjoyed fresh, as the pastry may become soggy if stored in the fridge.
Bon App! by Isabelle Dunn, published by Smith Street Books, photographed by Alan Benson, AUD $65.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
