Leek Tart with Panzanella Salad

SERVES 6 PREPARATION 30 MINUTES COOKING 1 HOURS, 40 MINUTES (PLUS COOLING)

1 tablespoon olive oil

2 leeks, thinly sliced

1 large fennel bulb, thinly

sliced (fronds reserved)

1 tablespoon balsamic vinegar

2 tablespoons water cooking oil spray

1½ sheets frozen reduced-fat puff pastry, thawed

150g low-fat smooth ricotta PANZANELLA SALAD

150g multigrain sourdough bread

1 garlic clove, crushed

2 tablespoons olive oil 300g tomato medley, halved

120g watercress sprigs, trimmed

½ small red onion, thinly sliced

¼ cup loosely packed fresh basil leaves

2 teaspoon rinsed, drained capers in vinegar

1 tablespoon balsamic vinegar

1. In a medium saucepan, heat oil on medium heat. Cook leek and fennel for 8 minutes or until just starting to brown. Reduce heat to low. Add vinegar and water, then simmer, covered, stirring occasionally, for 30 minutes or until mixture is caramelised. Remove lid

and simmer, uncovered, for 5 minutes or until thickened and dry. Cool.

2. Preheat oven to 220°C. Lightly spray an 11cm x 34cm loose-based, fluted flan tin with oil. Overlap pastry sheets by 1cm, pressing to join. Lift pastry into tin. Press over base and into sides, joining and trimming pastry to fit. Prick pastry well with a fork.

3. Line pastry case with baking paper, then fill with dried beans or rice. Bake for 15 minutes. Remove paper and beans, then bake pastry case for a further 15 minutes or until browned lightly.

4. Spread leek mixture over base of pastry. Bake for 15 minutes until pastry is puffed and golden.

5. PANZANELLA SALAD. Tear bread (with crust on) into 2cm chunks. On an oven tray, toss bread with garlic and half the oil. Bake for 12 minutes or 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.