Leek Tart

The only tricky part of this recipe is getting the leeks clean. Don't be fooled into thinking your leeks are clean because you can't see any dirt - some of the grit is quite clear and hides deep in the layers. The only solution is a thorough washing.Preheat oven to 200°C. Roll out the puff pastry into any shape you wish. Roll up the sides of the pastry slightly so the filling won't fall out later. Bake for 10 minutes on a non-stick baking sheet. Remove from oven and allow to cool while fixing the filling.

Prepare the leeks by slicing off the root end and any of the green end that is tough. Make a vertical slit in the greener part and continue to within 4 inches of the base. Wash the leeks well under running water, fanning the layers as go to make sure any grit is washed away. Slice the leeks in 1/4 inch rounds.

Place the leeks in a microwavable dish with about 1/2 inch of water. Cover and microwave on high for 5 minutes.

Heat the olive oil in a medium skillet on medium heat. Add the steamed and drained leeks, thyme, salt and pepper and cook for five minutes, stirring occasionally. Pour the white wine into the pan and continue cooking just until the liquid evaporates. Remove from the heat.Spread the tapenade on the bottom of the cooled tart crust. Evenly distribute the leeks on top of this. Cut the goat cheese in rounds or dice if you prefer and place this on top of the tart.

Bake for 15 minutes at 200°C. Serve warm.

Tarte aux poireaux et tapenade

250 grams puff pastry
4 leeks (If they are quite large 3 may be enough -
you want to end up with about 4 cups sliced)
2 tablespoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
80 ml white wine
90 grams green olive tapenade
250 grams fresh goat cheese