If you have at any point come to my house for dinner mid week you will at some point have eaten a version of this tart. The original idea of using puff pastry like this came from Nigel Slater as a quick mushroom tart. At some point I put the leeks, anchovies and goats cheese on instead of mushrooms. I have no idea what prompted the impulse, I think it started as leeks and goat cheese and the addition of the anchovies may have come from my mum. f you don’t like anchovies then the tart works well without but the anchovies tie it together, adding a salty and savoury note that I love. I’ve never used a recipe for this or weighed and measured the ingredients, so this is fairly rough and ready…but if you cook a bit this should work for you and I’ve added some pictures to help!
Half to a third of a block of puff pastry (about 200 to 250g)
4 -5 large leeks
50g anchovies in olive oil
Roughly 100g goats cheese (I use Chevre, basically something with a rind like brie but goats)
Flour for rolling out the pastry.
1. Heat the oven to 190°C
2. Roll out the pastry to fit a 13×9 inch baking tray
3. With the tip of a knife drawn around the edge of the pastry to make a middle and a crust.
4. Blot anchovies on kitchen paper and put on pastry.
5. Wash and slice the leeks. (I find that cutting them through the middle down the length of them, as shown in picture below, help cook them quicker)
6. Heat oil in a pan and saute the leeks until soft and some of them are browned
7. Tip the cooked leeks onto the pastry, keeping them within the line you drew on the pastry earlier.
8. Cut the goats cheese up and add to the leeks
9. Bake for 20 to 25 minutes until pastry at the edge is risen and golden brown.