Ingredients - Serves 4
1 square sheet ready-rolled puff pastry (ideally the all-butter variety)
1 large leek, cut into 1inch rounds
thyme, ideally fresh
sharp cheese, such as feta, to serve
Preheat your oven and a baking tray, or even better, a pizza stone, to 180 °C. Take your pastry onto a lightly floured work service – and, one inch from the edge, using the tip of a small, sharp knife, gently score to half thickness, a square within the square. Lay out your half inch rounds of leek within this inner square leaving the boarder free. Drizzle leeks with olive oil, scatter with flaky salt and a good grind of pepper, and finish with thyme. Transfer to your baking sheet and bake for an initial 12min, or until edge has puffed up. At this point reduce your oven to 150°C and bake for another 20min until leeks are tender and barely holding their shape. Cut into quarters and serve with a grating of sharp cheddar or a crumble of feta, and a sharp green salad.
This tart is a type of modified gallette, and a shameless cheats one at that. It is so simple you may retire your tart tins permanently. Have fun with other toppings.