Thyme and leek tart makes a spring main course for vegetarians, or can be made smaller to serve as a vegetarian starter. The tangy leek and fragrant thyme work really well together to make one flavoursome tart.
- 25g butter
- 1tbsp vegetable boullion powder
- 4-5 leeks, sliced
- 2 sprigs thyme, leaves only
- 320g ready rolled puff pastry
- 2tbsp milk
- 6tbsp green olive tapenade
- 6 eggs
Melt the butter in a pan with the bouillion powder and 2tbsp water over a gentle heat. Add the sliced leeks, thyme leaves and season. Cover with a lid and allow to soften for 10-15 mins.
Heat the oven to 200C/gas mark 6. Cut out 6 x 10cm circles from the pastry, using an 8cm cutter make an indentation in each to create a border. Score the base of the pastry to prevent it rising too much, then brush the borders with a little milk. Bake for 10-12 mins, until golden and risen.
Turn the oven off. Push the scored centres of the pastry down and spread each with 1tbsp tapenade. Top with leek. Return to the oven to reheat just before serving.
Poach the eggs and place on top of the leeks to serve.
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Poach the eggs ahead and pop each one into a bowl of cold water, then gently re-warm in a pan of hot water to serve.