大象传媒

By Carina Contini

I love tarts with fabulous fillings. Whether they be savoury or sweet, hot or cold, tarts are splendidly versatile. This leek and thyme tart is a delicious, light, warm lunchtime treat. A little leftover slice served cold also makes an irresistible savoury snack when you’re peckish.

The French have to be the queens of tarts. I hope that hasn’t offended any queens or any tarts! We should thank Mary Queen of Scots for forging the Auld Alliance and for bringing France’s rich culinary inheritance to Scotland. Ready-made puff pastry is my ultimate cheat’s ingredient and for this dish it does the job brilliantly.

Put the butter in a large flameproof casserole dish or frying pan over a medium heat until melted. Add the leeks and fry gently until they are soft. If you’re using young leeks, this will take10–15 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.

Carina and Victor Contini

Preheat the oven to 180ºC/350ºF/Gas 4. Roll out the pastry on a floured surface to a thickness of a 50 pence piece. Cut around a dinner plate to make 2 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.

Place all the ingredients in a jug and blend until smooth. Check seasoning. This can be refrigerated for up to 3 days in advance it just needs a little stir before serving.