Leek and Pear Tart
When you can’t choose between a dessert and a cheese course, this is a scrumptious solution! The tart offers a complementing combination of sweet and savoury ingredients and is the ideal way to finish a meal. Choose ripe pears and an individual round of full flavoured Welsh Goats Cheese.
Serves 4
Prep 20 minutes
Cook 25 mins
Ingredients
250g/9oz chilled puff pastry
2 medium size leeks, trimmed, washed & finely shredded
50g/2oz butter
1/2 x 5ml tsp ground cinnamon
2 ripe pears
75g / 3oz goats’ cheese
Sprinkling freshly grated nutmeg and ground cinnamon
Method
- Roll out pastry to the thickness of a £1 coin and cut into a 20cm/8” round using a plate as a template. Rest on a baking sheet.
- Gently sweat the shredded leeks in the butter for 2 -3 minutes to soften but not brown. Season with cinnamon and top pastry round leaving a 1cm clear rim.
- Peel the pears, quarter, core and slice and place on top of the leeks. Dot with cubes of goats’ cheese and sprinkle with nutmeg and pepper.
- Oven bake until the pastry has risen and the cheese is bubbling. Serve whilst warm.
Choose small to medium leeks as these have the most tender texture
Pick firm, straight leeks with dark green leaves and white necks
Watch out for yellow or wilted leeks or those with cracked or bruised bulbs
