Serves : 4
Preparation Time: 10 minutes
Cooking Time: 40 minutes, plus cooling
- 1 x 320g ready rolled puff pastry,
- 6 medium leeks, cut in half lengthways
- 1 x 350g Loyd Grossman tomato and roasted garlic sauce
- 50g vegan grated cheese
- 2 tsp picked thyme leaves
- 1 tsp olive oil
Preheat the oven to 200°C/fan 180°C/ gas mark 6.
Remove the pastry from the fridge and lay a leek next to it. Cut the leek so that it’s the same length as the shortest side of the pastry. Repeat with the remaining leeks so that they are the same length, then cut them all in half lengthways.
Pour the sauce into a sauté pan big enough to fit the leeks in, then lay the leeks cut side up on to the sauce - you can pile them on top of each other but try to keep them in one piece.
Cover with a lid and bring to the boil, then reduce the heat to a simmer and cook gently for 15 minutes until the leeks are tender.
Set the sauce and leeks aside to cool.
Meanwhile, unroll the pastry onto a baking sheet. Score a line 2cm in from the edge all the way around the pastry to create a border, then prick the centre with a fork.
Brush the border with the olive oil then spoon the cooled sauce over the inner base of the pastry.
Lay the leeks cut side up over the top of the sauce, then scatter with the cheese and thyme.
Place in the oven to bake for 20-25 minutes until the pastry is golden brown and the tart hot through.
Serve hot, warm or cold.