Leek and Goats Cheese Tart

1. 1

   Preheat the oven to 180C/fan160C/gas4.

2. 2

   Roll out the pastry on a lightly floured surface and use to line four 12cm loose bottomed, fluted tart tins.

3. 3

   Prick the pastry, line with grease proof paper and fill with baking beans.

4. 4

   bake for 12 minutes.

5. 5

   Meanwhile, heat the oil in a large frying pan and fry the leek and pepper until softened.

6. 6

   Remove the paper and beans from the tarts.

7. 7

   Fill each tart with the leek and pepper mixture.

8. 8

   Scatter over the thyme, olives and goats cheese.

9. 9

   Cook for 10-12 minutes, until the pastry is golden and the cheese is slightly melted.

10. 10

    Serve immediately with either a salad of mixed leaves or fresh seasonal veg.

* Per serving · 4 servings · Values may vary.

No additional tips available.