Leek, bean, walnut and goats’ cheese tart
Ready in 45 minutes, this satisfying, fibre-packed tart is the perfect midweek meal. Recipe and image courtesy of California Walnuts, californiawalnuts.co.uk
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Serves: 4
Ingredients
- 1 tbsp Oil
- 2 leeks, sliced
- 2 cloves garlic, finely chopped
- salt and pepper
- 2 tsp Dijon mustard
- 400g can red kidney beans, drained and rinsed
- 320g pack ready-rolled puff pastry sheet
- 75g soft goats’ cheese
- 75g California Walnuts, chopped
- fresh thyme and extra virgin olive oil, to serve (optional)
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Heat the oil in a large frying pan and fry the leeks and garlic for 5-6 minutes until softened, season and stir in the mustard and beans.
Step 2
Unroll the pastry sheet onto a large baking tray, still on its paper. Score a 1cm border with a sharp knife around the edges.
Step 3
Spread the leek mixture over the pastry keeping it within the border. Dot over the goats’ cheese and sprinkle with walnuts. Bake for 25-30 minutes until golden.
Step 4
Sprinkle with thyme and drizzle with extra virgin olive oil, to serve, if liked.
