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leek and hazelnut tart with orange mustard glaze

December 13, 2012

Serves 4
Prep time: 30 minutes

leek tart main pic


A dead easy midweek supper that can be thrown together in no time.  I am a leek lover and there is no leeky dish that is too full-on for me.  I adore the deep sweetness of roasted leeks and the way they disintegrate into soft green strands under your knife and fork.  I think the flavour of leeks works brilliantly well with orange and hazelnuts, plus you get to feel insufferably smug about how seasonal everything is.  Serve with cannellini beans on the side and a glass of white.



Ready rolled puff pastry, 320g
Young leeks, three medium (try to get them roughly the same size)
Hazelnuts, a handful, roughly chopped
Fresh thyme, a few sprigs, leaves picked

For the glaze:
Garlic, one clove, crushed
Zest and juice of half an orange
Dijon mustard, 1.5 tsp
Agave nectar, 1 tsp
Extra virgin olive oil, 3 tbsp
Salt and pepper to taste

Preheat the oven to 200C / 400F.

Unroll the pastry and lay it on a lightly oiled baking tray.  You could also buy a block of pastry and roll it out yourself if you can’t find ready rolled or if your frugal sensibilities won’t allow you to pay extra for what is the same stuff, only flatter.

Prep your leeks.  Trim tops and tails so they are roughly the same length and about two inches shorter than the pastry rectangle.  Carefully slice each leek in half lengthwise.  Give each half a good rinse under the tap, making sure there isn’t any dirt hiding inside them.  Pat them dry and lay them on the pastry.

By the way, bear in mind that when leeks are cooked and hot they are a bugger to cut across the grain.  If, like me, you enjoy the texture of falling-apart leeks that refuse to be neatly portioned into bite-size chunks, then go ahead and trim them as I did, then have fun eating leeks spaghetti-style.  But if you’re planning to eat this with your in-laws or your new squeeze then you might want to think about cutting the leeks into discs instead and laying them out in a nice neat pattern to impress them.

Next make your glaze.  Combine all the ingredients in a jam jar, screw the lid on, and give it a good shake until it’s emulsified.  Give it a taste – it needs to be well seasoned.

Drizzle half the glaze over the leeks, making sure you don’t get too much on the edges of the pastry otherwise it won’t puff up properly.  Put it in the oven for 15 minutes.

Take it out of the oven, baste the leeks with the remaining glaze, scatter with the chopped hazelnuts and thyme, and put it back in the oven for 5-10 minutes until done.

leek tart side view


From → Mains, Recipes

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