Leek and goat's cheese tart
( SERVES 4 )
This topping is also great on thin pizza bases.
- Heat the olive oil in a non-stick frying pan. Add the leeks and cook over low heat until very soft but not coloured. Add the thyme, lemon rind and juice. Boil until the juice has evaporated. Cool.
- Preheat the oven to 200C. Lightly oil an oven tray.
- Roll the pastry into a 30cm x 20cm oblong. With the tip of a sharp knife, lightly mark a 1.5cm border around the edges. Prick the base with a fork. Spread the leek mixture over the pastry within the border. Crumble the cheese over the top then sprinkle with the walnuts. Season.
- Bake for 20-25 minutes, until the pastry edges are golden. Sprinkle with parsley.