Wild Garlic And Leek Tart

Serves 4

Ingredients

● 100g unsalted butter

● 900g young leeks, coarse green leaves removed, cut into 1cm slices, washed and well drained

● 100g wild garlic

● A sprig of thyme, leaves only

● 50ml double cream

● Salt and freshly ground white pepper

● 500g ready-made all-butter puff pastry

● Extra virgin olive oil, for greasing

● Egg wash made from one egg, beaten

Put the butter in a large flameproof casserole dish or frying pan over a medium heat until melted. Add the leeks and garlic and fry gently until they are soft.

If you’re using young leeks, this will take 10-15 minutes. Add the thyme and mix through, then add the cream and cook for a few minutes until the mixture thickens. Season to taste with salt and pepper. Remove from the heat and leave to cool for about 15 minutes. Preheat the oven to 180°C/350°F/GAS 4. Roll out the pastry on a floured surface to the thickness of a 20 pence piece. Cut around a dinner plate to make two pastry circles. Lightly oil a large baking tray and place one circle of pastry on it.

Gently spoon the leek mixture on top of the pastry, leaving an edge of about 15mm all around. Brush the edge with the egg wash, then place the other pastry circle on top of the leek mixture. Using a fork, press the edges of the pastry together all the way round to seal. Trim off any untidy pieces of pastry. Score the top and make one slit to let the air escape. Brush with more egg wash and bake in the preheated oven for 25 minutes until golden. Easy as pie!