This leek, cheese, and pesto tart recipe is simple, yet absolutely delicious. Warm, flaky pastry is combined with a cheesy, creme fraiche base – then topped with Greek-style salad cheese, leeks, walnuts, and a drizzle of pesto.
Served with a tomato and pea shoot salad, this must-try dish is indulgent and filling, yet light and fresh.
Preparation time: 30 minutes
Cooking time: 25 minutes
Serves: 2
Ingredients
- 1 roll puff pastry
- 1 clove garlic
- 20g walnuts
- 150g creme fraiche
- 50g green pesto
- 1 tbsp balsamic glaze
- 1 leek
- 50g Greek-style salad cheese
- 1 medium tomato
- 25g grated hard Italian-style cheese
- 40g pea shoots
- 20g butter
- ½ tbsp olive oil
Method
1. Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge.
Unroll the pastry (keeping its baking paper) and lay it onto a baking tray. Using a knife, score a 2cm border all around – be careful not to cut all the way through. Prick the pastry all over with a fork, keeping inside the border.
When the oven is hot, bake the pastry on the top shelf until starting to colour and puff up, 10-12 mins.
2. Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
Peel and grate the garlic (or use a garlic press). Crumble the Greek-style salad cheese into small pieces. Roughly chop the walnuts.
Cut the tomato into 1cm pieces, then pop it into a medium bowl with a drizzle of oil and some salt and pepper.
3. Melt the butter (see ingredients for amount) in a medium frying pan on medium heat.
Once melted and hot, add the leek and season with salt and pepper. Cook until softened, 8-9 mins, stirring occasionally.
4. Meanwhile, in a small bowl, combine the creme fraiche with the grated hard Italian-style cheese. Season with pepper, then set the creamy sauce aside.
In another bowl, mix together the pesto and the olive oil for the pesto (see ingredients for amount). Set aside.
Once the leeks have softened, add the garlic to the pan and stir-fry for 1 min more, then remove from the heat.
5. Once the pastry has baked, remove it from the oven.
Push down the centre with the back of a spoon. Use the spoon to gently spread the creamy sauce over the base of the tart up to the border.
Top with an even layer of the leeks, then scatter over the Greek-style salad cheese and walnuts.
Return the tart to the top shelf of your oven to bake until golden brown, 5-6 mins.
6. When the tart is ready, remove it from the oven and drizzle over the pesto.
Add the pea shoots to the tomato bowl and toss them together. TIP: Don’t do this too early or the leaves will go soggy.
Slice up your leek and pesto tart and share between your plates. Serve the salad alongside, drizzled with the balsamic glaze. Enjoy!
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