3-4 large leeks, sliced into 1cm-thick rounds
2-3 tbsp olive oil
pinch of salt
50g Werther’s Original Butter Candies, ground to a fine powder
1 x sheet pre-rolled puff pastry
60g soft goat’s cheese
1 egg, mixed with 1 tbsp water for egg wash
A few sprigs of thyme
1. Heat the oven to 200C/180C fan/gas 6. Place the sliced leeks evenly on a line baking tray. Drizzle over the olive oil, then sprinkle over the pinch of salt and ground Werther’s Original. Cook for 20-25 mins until soft and slightly caramelised, then remove from the oven and allow to cool.
2. Divide the sheet of puff pastry into 6 equal-sized rectangles, then carefully score a 1cm border around each one, using a sharp knife. Arrange the cooled leeks inside the border, then crumble over the goat’s cheese, so the centre of the tart is completely covered.
3. Brush the borders with the egg wash using a pastry brush, then cook for 15-20 mins at 200C/180C fan/gas 6, until the pastry has puffed up and has some colour to it. Remove from the oven, top each pastry with a few thyme sprigs, then return to the oven for another 5 mins, or until the pastry is golden brown.
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