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Pencil Leek, Haloumi and Olive Tart

Leeks, haloumi and olives make for a seasonal vegetarian tart perfect for weekend entertaining.

Pencil Leek, Haloumi and Olive Tart

Serves 4

¼ cup olive oil

500g pencil leeks, trimmed

2 tbsp vino cotto, plus extra to drizzle 

250g ricotta 

2 garlic cloves, crushed 

1 egg, lightly beaten 

1 tbsp thyme leaves, plus 4 sprigs extra 

375g piece puff pastry

250g haloumi, cut into pieces

⅓ cup Ligurian olives

100g mixed salad leaves

 

Preheat the oven to 200°C. Heat 2 tablespoons of oil in a large non-stick frying pan over low heat, add leeks, cook, turning occasionally, for 8 minutes, add vino cotto and cook for a further 6 minutes or until softened. Set aside to cool.

Place ricotta, garlic, egg and thyme leaves in a bowl. Season with salt and freshly ground black pepper and mix well to combine.

Roll out the sheet of pastry to form a 25cm x 35cm rectangle. Spoon the ricotta mixture into the centre of the pastry, leaving a 4cm border.

Top with pencil leeks, haloumi and olives. Fold in the edges of the pastry to partially enclose the filling. Top with extra thyme and place on a tray lined with baking paper and bake for 18-20 minutes or until the pastry is golden and crisp.

Combine salad leaves with remaining oil and drizzle with extra vino cotto. Serve with the tart.

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