Serves 4

1 cup caster sugar

20g butter

¼ cup white wine

3 leeks, trimmed, cut into 2cm-thick slices

2 sheets ready-rolled frozen butter puff pastry,

partially thawed

sprigs of fresh thyme, to serve  

150g tub spreadable goat’s cheese

1 Preheat oven to 200˚C. Grease a 20cm square cake pan with butter. Place sugar into a non-stick frying pan over a medium-low heat. Cook for 5 minutes or until sugar begins to melt. Swirl sugar around pan until an even golden toffee forms. Add butter and wine and swirl around pan until well combined and butter has melted. Pour over base of prepared pan.

2 Place slices of leek onto toffee, fitting slices tightly over base of pan. Place one pastry sheet on top of another and place over leeks, turning excess pastry over towards centre of pan. Bake for 25-30 minutes or until pastry is puffed and golden. If pastry begins to colour too much, tightly cover with foil.

3 Turn tart out onto a large serving platter or large chopping board. Serve sprinkled with thyme leaves and goat’s cheese on the side.