Leek and Rosemary Tart #cooking

Leek and Rosemary Tart with Pancetta, Herbs & Feta

Serves 6

1 sheet good quality puff pastry
2 tbsp Dijon mustard
1 egg, lightly beaten
100g pancetta, cut into lardons
1 brown onion, finely diced
4 garlic cloves, thinly sliced
1 small sprig rosemary, finely chopped
1 leek, washed and cut into rounds
100g feta

Herb topping
Small handful parsley, finely chopped
3 tbsp olive oil
1 small garlic clove, finely chopped
Pinch chopped rosemary
Zest and a squeeze of lemon juice
1 large green chilli, thinly sliced

Method
Preheat the oven to 200°C.

Lay the puff pastry on a lined tray. Spread the Dijon mustard over the base, leaving a 2cm border. Fold the edges in slightly to create a rustic crust and brush with egg wash.

In a pan over medium heat, cook the pancetta in a little oil until crispy. Set aside. Pour the pancetta fat back into the pan. Add the onion, garlic and rosemary and cook gently until soft and sweet. Season lightly and let it cool slightly.

Spoon the mixture over the pastry base. Top with the sliced leek, spreading it out evenly.

Bake for 20–25 minutes or until the pastry is puffed and golden and the leeks are tender with a bit of colour.

Mix together the parsley, olive oil, garlic, rosemary and lemon.

Once the tart is out of the oven, spoon over the herb mix, crumble over the feta and finish with sliced green chilli.

Slice and serve warm.