LEEK TART WITH PANZANELLA SALAD
SERVES 6 PREP 30 MINS COOK 1 HOUR 40 MINS + COOLING
◆ 1 tbsp olive oil
◆ 2 leeks, sliced thinly
◆ 1 large fennel bulb, sliced thinly (fronds reserved)
◆ 1 tbsp balsamic vinegar
◆ 2 tbsp water
◆ cooking oil spray
◆ 1 ½ sheets frozen reduced-fat puff pastry, thawed
◆ 150g low-fat smooth ricotta PANZANELLA SALAD
◆ 150g multigrain sourdough bread
◆ 1 garlic clove, crushed
◆ 2 tbsp olive oil
◆ 300g tomato medley, halved
◆ 120g watercress sprigs, trimmed
◆ ½ small red onion, sliced thinly
◆ ¼ cup loosely packed fresh basil leaves
◆ 2 tsp rinsed, drained capers in vinegar
◆ 1 tbsp balsamic vinegar
1 In a medium saucepan, heat oil on medium. Cook leek and fennel 8 mins until just starting to brown. Reduce heat to low. Add vinegar and water. Simmer, covered, stirring occasionally, 30 mins until mixture is caramelised. Remove lid, simmer 5 mins until mixture is thickened and dry. Cool.
2 Preheat oven to 220°C.
3 Lightly spray an 11cm x 34cm loose-based fluted flan pan with oil. Overlap pastry sheets by 1cm, pressing to join. Lift pastry into tin. Press over base and into side, joining and trimming pastry to fit pan. Prick pastry well with a fork. Line pastry case with baking paper, then fill with dried beans or rice. Bake 15 mins. Remove paper and beans, then bake pastry case a further 15 mins until browned lightly.
4 Spread leek mixture over base of pastry. Bake 15 mins until pastry is puffed and golden.
5 PANZANELLA SALAD Tear bread (with crust) into 2cm chunks. On an oven tray, toss bread with garlic and half the oil. Bake 12 mins in oven with tart until browned lightly. In a large bowl, combine tomato, watercress, onion, basil, capers, bread, remaining oil and vinegar.
6 Top tart with ricotta. Serve with panzanella salad and reserved fennel fronds.