Our Limited Edition Leek, Cheese and Pesto Tart is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Puff Pastry Sheet(ContainsCereals containing gluten)
Greek Style Salad Cheese(ContainsMilk)
Walnuts(ContainsNutsMay containNuts, Peanuts, Sesame)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Olive Oil for the Pesto (1 tbsp)
Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge.
Unroll the pastry (keeping 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 starting 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. Roughly chop the walnuts.
Cut the tomato into 1cm pieces, then pop it into a medium bowl with a drizzle of oil and some salt and pepper.
Melt the butter (see ingredients 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 ingredients 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 up to the boarder.
Top with an even layer of the leeks, then scatter over the Greek style salad cheese and walnuts.
Return the tart to the top shelf of your oven to bake until golden brown, 5-6 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!