Name: Leek and goat’s curd tart
Yield: 4
Ingredients: 30 gm butter, diced; 2 leeks, thinly sliced; 1 garlic clove, finely chopped; 2 tsp thyme, plus 8 extra sprigs; Finely grated rind of 1 lemon; 375 gm sheet of butter puff pastry; For eggwash: lightly beaten egg; 50 gm goat’s curd, plus extra to serve; 2 small rounds goat’s Camembert (about 170gm each), halved horizontally; For drizzling: olive oil; To serve: soft herb salad (optional)

Ingredients

30 gm butter, diced

2 leeks, thinly sliced

1 garlic clove, finely chopped

2 tsp thyme, plus 8 extra sprigs

Finely grated rind of 1 lemon

375 gm sheet of butter puff pastry

For eggwash: lightly beaten egg

50 gm goat’s curd, plus extra to serve

2 small rounds goat’s Camembert (about 170gm each), halved horizontally

For drizzling: olive oil

To serve: soft herb salad (optional)

Method

Main

1.Preheat oven to 200C. Heat butter in a saucepan over medium-high heat, add leek, garlic, thyme leaves and rind, and sauté until tender (3-4 minutes). Season to taste and set aside.

2.Cut four 12cm-diameter rounds from pastry, place on an oven tray lined with baking paper and score a 1cm border on each, then brush edges with eggwash. Spread goat’s curd over pastry within the border, then scatter leek mixture over and place a Camembert half on each, rind-side down. Season to taste, scatter with thyme sprigs, drizzle with a little olive oil and bake until crisp and golden (10-15 minutes). Serve warm with a herb salad.

Styling by Emma Knowles

Styling by Vanessa Austin

Ingredients

Method

Main

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