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Pencil leek, parmesan and goat's cheese tarts
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Prep Time:
20 minutes
20 minutes
Cook Time:
35 minutes
35 minutes
Total Time:
55 minutes
55 minutes
Impress guests with chic goat cheese tarts.
Ingredients:
- 24 pencil leeks (about 4 bunches)
- 80g peas
- 375g block frozen puff pastry, thawed in the fridge
- 40g finely grated parmesan
- 325g jar Marinated Goats Cheese
- 20.00 ml small thyme sprigs
- 1 lemon, rind removed with a zester, flesh segmented, then chopped
Instructions:
- 1. Preheat the oven to 220°C. 2. Trim leeks to 13cm long and rinse thoroughly. 3. Cook the leeks in a saucepan of boiling salted water for 1 minute until tender. 4. Remove the leeks from the pan and cool them down under cold running water, then pat them dry. 5. Cook the peas in the same boiling water for 1 minute, then drain and refresh under cold running water.
- Cut the pastry in half. Roll each half into a 15 x 25cm rectangle and trim the edges straight. Place on a large baking paper-lined oven tray and sprinkle with parmesan. Drain the oil from the goat's cheese, keeping 2 tablespoons of oil. Crumble 2 cubes of goat's cheese over each tart, then bake for 15 minutes. Quickly scatter peas over the tarts, followed by cooked leeks. Crumble another cube of goat's cheese over each tart, sprinkle with thyme sprigs, and bake for another 10-15 minutes until pastry is deep golden and cooked. Mix lemon rind, chopped lemon, and reserved oil, then drizzle over tarts. Serve.