Braised leek and feta tart

Name: Braised leek and feta tart recipe
Yield: 4
Ingredients: 2 puff pastry sheets (25cm x 25cm); 1 egg, lightly beaten; 1 1/2 tbs wholegrain mustard; 2 tbs olive oil; 40g butter; 4 leeks (white part only), sliced into 1cm-thick rings, rinsed; 2 garlic cloves, crushed; 3 sprigs thyme, plus extra leaves to serve; 1/2 cup (125ml) white wine; 3/4 cup (180ml) vegetable or chicken stock; 150g Greek feta (ricotta or soft goat's cheese also work), sliced or crumbled; Mint leaves, to serve

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by Silvia Colloca

Cook and author

Jan 24, 2020

Shortcrust pastry also works well here if that's all you have to hand.

2 puff pastry sheets (25cm x 25cm)
1 egg, lightly beaten
1 1/2 tbs wholegrain mustard
2 tbs olive oil
40g butter
4 leeks (white part only), sliced into 1cm-thick rings, rinsed
2 garlic cloves, crushed
3 sprigs thyme, plus extra leaves to serve
1/2 cup (125ml) white wine
3/4 cup (180ml) vegetable or chicken stock
150g Greek feta (ricotta or soft goat's cheese also work), sliced or crumbled
Mint leaves, to serve

Method

1.

Preheat oven to 200°C. Line a baking tray and with baking paper. Brush egg along one edge of one sheet of pastry, then overlap with the other by 3cm to form one large sheet measuring 38cm x 25cm. Lightly score a 1.5cm border around edges and brush with egg. Using a fork, lightly prick holes all over pastry within the border. Bake for 15 minutes or until pastry is pale golden. Cool slightly, then, using a tea towel and your hands, gently flatten the puffed centre of the pastry. Spread mustard evenly within border and bake for a further 10 minutes or until golden.
2.

Heat oil and butter in a frying pan over medium-high heat, swirling to combine. When butter foams, add leek, garlic and thyme sprigs and cook for 5 minutes.
3.

Add wine and boil for 3 minutes or until reduced by half. Add stock, bring to the boil, lower heat, cover surface directly with a round of baking paper and simmer for 10 minutes or until leeks are tender. Cool slightly and discard thyme sprigs.
4.

To serve, carefully transfer pastry to a platter, spoon drained leeks over tart within border, top with feta and scatter with extra thyme leaves and mint leaves.