COURGETTE AND LEEK TART

Vegetarian & Quick To Make

A crisp puff pastry case containing leeks, onion, courgettes and anchovies.

 

Serves 2

  • knob of butter
  • 1 large leek, sliced
  • 1 onion, sliced
  • 2 courgettes, sliced
  • can of anchovies in olive oil
  • 250g (8 oz) ready-made puff pastry, thawed if frozen
  • freshly ground black pepper

Method

  1. Preheat the oven to 220C,425F, Gas 7. Melt the butter in a large frying pan and add the leek, onion and courgette. Tear each anchovy in half and add to the pan with the oil from the can. Cook gently for about 10 minutes, until softened. Season well with black pepper.
  2. Meanwhile, roll the pastry out into a large rectangle, about 1 cm (½ inch) thick. Using a small sharp knife, cut a border about ½ cm (¼ inch) wide inside the rectangle – cut deep into the pastry, but not right through.
  3. Spread the courgette mixture onto the pastry, but within the border. Transfer to a baking sheet and place in the oven for 15-20 minutes until the border has risen up to provide a puffy golden rim to the tart. Serve hot or at room temperature with a crisp green salad.