Recipe - Welsh goat’s cheese and leek tart

Ingredients (Serves two)

1 tbspn olive oil

Two large leeks, washed and sliced

Two rashers back bacon, chopped

1 x 210g (71⁄2 oz) ready rolled puff pastry

One tbspn creme fraiche

One tbspn wholegrain mustard

Four slices cut from 100g (31⁄2 oz) log Welsh goat’s cheese

Method

1. Heat the oil in a frying pan and soften the leeks for five minutes

2. Add the bacon and cook a further five minutes, season and tip onto a plate to cool

3. Unroll the pastry and cut out two x 12cm x 18cm rectangles

4. Lift onto a baking sheet and using a sharp knife mark a border inside each one about 1.5cm from the edge

5. Mix the creme fraiche and mustard together then spread over the inside of the pastry frames

6. Spoon the leek and bacon mix over the mustard mix and place the goat’s cheese on top

7. Bake for 15 to 20 minutes until the pastry is crisp and golden.

8. Serve with salad

Top tip

Leave out the bacon for a superb vegetarian dish or make it into individual tarts for a starter dish.

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