Leek, Cheese and Pesto Primavera Tart
with Pistachios and Pea Shoot Salad
Spring has sprung! A new season of veg is ready for our plates, which is why we've created this Leek, Cheese and Pesto Primavera Tart. Making the most of seasonal leeks by turning them into the centrepiece of this vibrant tart, this dish is sure to put a spring in your step.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten)
1 unit(s)
Leek
1 unit(s)
Garlic Clove**
50 grams
Greek Style Salad Cheese
(Contains: Milk)
25 grams
Salted Pistachios
(Contains: Nuts May contain traces of: Nuts, Peanut, Sesame, Sulphites)
1 unit(s)
Medium Tomato
150 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
32 grams
Pesto
(Contains: Milk)
40 grams
Pea Shoots
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
20 grams
Butter
½ tbsp
Olive Oil for the Pesto (1 tbsp)
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature.
Unroll the pastry (keeping it on its baking paper) and lay it onto a baking tray. Using a knife, score a 2cm border all around - be careful not to cut all the way through. Prick the pastry all over with a fork, keeping inside the border.
When the oven is hot, bake the pastry on the top shelf until it starts to colour and puff up, 10-12 mins.
Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
Peel and grate the garlic (or use a garlic press). Crumble the Greek style salad cheese into small pieces. Remove the pistachios from their shells, then roughly chop.
Cut the tomato into 1cm pieces, then pop into a medium bowl with a drizzle of oil and some salt and pepper.
Melt the butter (see pantry for amount) in a medium frying pan on medium heat.
Once melted and hot, add the leek and season with salt and pepper. Cook until softened, 8-9 mins, stirring occasionally.
Meanwhile, in a small bowl, combine the creme fraiche with the grated hard Italian style cheese. Season with pepper, then set the creamy sauce aside.
In another bowl, mix together the pesto and the olive oil for the pesto (see pantry for amount). Set aside.
Once the leeks have softened, add the garlic to the pan and stir-fry for 1 min more, then remove from the heat.
Once the pastry has baked, remove it from the oven.
Push down the centre with the back of a spoon. Use the spoon to gently spread the creamy sauce over the base of the tart.
Top with an even layer of the leeks, then scatter over the Greek style salad cheese and pistachio nuts.
Return the tart to the top shelf of your oven to bake until golden brown, 7-10 mins.
When the tart is ready, remove it from the oven and drizzle over the pesto.
Add the pea shoots to the tomato bowl and toss together. TIP: Don't do this too early or the leaves will go soggy.
Slice up your leek and pesto tart and share between your plates. Serve the salad alongside drizzled with the balsamic glaze.
Enjoy!
