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LEEK, THYME AND MARSCAPONE TART

  • 4.0 Star
    rating
  • Timer Prep 10 min
    Cook 50 min
  • Chart 688.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Trim and wash the medium leeks. Beat the eggs.

Method

  1. 1 Heat the oven to 190°C/170°C fan/gas 5. Slice the leeks lengthways and place in a roasting tin. Add the garlic, thyme, olive oil and balsamic vinegar; season. Roast for 20 minutes.
  2. 2 Roll out the shortcrust pastry to a 36cm x 28cm rectangle and place on a baking sheet. Reserve a little of the beaten egg for brushing, then beat the rest into the mascarpone.
  3. 3 Squeeze the flesh from the roasted garlic and stir into the mascarpone. Season to taste.
  4. 4 Spread the mascarpone mix over the pastry, leaving a 5cm border around the edge. Arrange the leeks on top and fold the pastry up around the edges.
  5. 5 Brush the pastry with the reserved egg and return to the oven for 30 minutes.

1 Review

  • Hannah

    Really delicious! Added more garlic because we love it in this house! Would recommend using more mascarpone, I did it for 2 and it was 87gr of it and would probably use double next time! I did it with a rocket salad which went really well. Will definitely be making it again!