It's time for dessert! This week is the final Leek recipe, they may be a vegetable but that doesn't mean they won't make a sweet treat for after your Sunday Easter lunch.
Leek and Pear Tart
For when you can't choose between a dessert and chesse course, this is a scrumptous and easy solution. The tart offers a complementing combination of sweet and savoury ingredients and is the ideal way to finish a meal.
Serves 4. Prep 20 minutes; cook 25 minutes.
250g/9oz chilled puff pastry
2 medium size leeks, trimmed, washed and finely shredded
1/2 x 5ml tsp ground cinnamon
2 ripe pears
75g/3oz goat's cheese
sprinkling freshly grated nutmeg and ground cinnamon.
Preparation: Roll out pastry to the thickness of a £1 coin and cut into a 20cm/8" round using a plate as a template. Rest on a baking sheet. Gently sweat the shredded leeks in the butter for 2-3 minutes to soften but not brown.
Season with cinnamon and top pastry round leaving a 1cm clear rim. Peel the pears, quarter, core and slice and place on top of the leeks. Dot with cubes of goats' cheese and sprinkle with nutmeg and peper. Oven bake until the pastry has risen and the cheese is bubbling. Serve whilst warm.