Goat’s cheese Tarts with Leek

These little puff pastry tarts are really quick to prepare and are absolutely great with a fresh green salad. Why not make them for Meat Free Monday?!

August 31, 2015

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Goat’s cheese Tarts with Leek

2 leeks
25g butter + extra for lining the pastry cases
fresh thyme
230g whole-wheat puff pastry
1 goat’s cheese (Biohaff Baltes “Mell Gees”)
honey, for drizzling
salt and pepper

Prep: 50min – Makes 5 tarts – Quick & Easy

Preheat the oven to 180°C fan.

Trim the leeks, cut each lengthwise in half, then cut into fine slices.

Melt the butter in a frying pan and fry the leeks for a few minutes until soft. Add ½ tsp of fresh thyme and season with salt and pepper. Set aside.

Butter 5 pastry cases. Roll out the puff pastry and cut into 5 squares. Lay each square into a buttered pastry case, press against the edges and cut off the excess pastry. Prick a few holes with a fork into the bottom of the pastry.

Fill each pastry case with leek and bake in the preheated oven for 10 minutes before topping with the cheese.

Meanwhile, cut the goat’s cheese into 5 disks. After 10 minutes, open the oven door and put a cheese disk onto each tart. Bake for another 20 minutes.

Before serving, sprinkle some fresh thyme over each tart and drizzle with a bit of honey.

Serve with a green salad.

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