A speedy tart recipe for a quick supper or great packed lunch option for the working week. Making the most of in season leeks and the FANTASTIC Roast Garlic Jam from The Garlic Farm (on sale in our Farm Shop) to compliment them. Serve alongside homemade potato wedges and a fresh green salad.
Cooks in: 45 mins
1 tbsp unsalted butter
2 leeks, sliced (white and pale green parts only)
1 jar artichoke quarters, drained
3 tbsp ‘The Garlic Farm’ Roast Garlic Jam
½ teaspoon fresh thyme leaves
1 small bunch asparagus
1 sheet ready-rolled puff pastry, chilled
100g freshly grated Parmesan cheese
Freshly ground salt and pepper
- Preheat the oven to 200°C and line a baking sheet with parchment paper. Set aside.
- Heat butter in a large skillet over medium heat. Add the leeks with a pinch of salt. Sautee until softened. Add the artichokes, asparagus and thyme leaves to the pan. Cook for another 3 minutes.
- Unroll the puff pastry onto a baking sheet. Spoon the garlic jam over the puff pastry so it is evenly coated, but leaving a small border at the edge of the pastry. Distribute the leeks, asparagus and artichokes evenly. Scatter over the grated cheese.
- Bake the tart for 25 to 30 minutes, or until the pastry is golden.
- Slice and serve.
*with leftovers for lunch