These terrific tarts have it all – fresh herbs, crisp golden pastry and Mediterranean flavours. Plus, they’re easy to make, bake and take.
- Olive oil spray
- 2 sheets (29 x 29cm) Pampas frozen ready-rolled shortcrust quiche pastry, just thawed
- 60ml (1/4 cup) olive oil
- 1kg leeks, pale section only, washed, dried, halved lengthways, thinly sliced
- 2 garlic cloves, crushed
- 1 tablespoon chopped fresh thyme
- 2 eggs, lightly whisked
- 2 x 100g pkts goat's cheese, crumbled
- 40g (1/2 cup) shaved parmesan
- 80g (1/2 cup) pitted black olives
- Fresh thyme leaves, extra, to serve
- Step 1Preheat oven to 220°C. Spray a baking tray with olive oil spray to lightly grease. Using a 28cm-diameter plate as a guide, cut 1 disc from each sheet of pastry.
- Step 2Heat the oil in a frying pan over low heat. Add the leek, garlic and thyme and cook, stirring occasionally, for 15 minutes or until the leek has softened and is brown. Season with salt and pepper. Set aside for 15 minutes to cool.
- Step 3Combine the egg, goat’s cheese and two-thirds of the parmesan in a large bowl. Stir in the leek mixture.
- Step 4Divide the egg mixture evenly among the pastry sheets, leaving a 4cm border. Fold in the edges of the pastry discs to partially enclose the filling, leaving the centres open. Place on the prepared tray. Sprinkle the olives evenly over the tarts and top with remaining parmesan.
- Step 5Bake in oven for 20-25 minutes or until the pastry is golden and crisp. Set aside for 1 hour to cool. Sprinkle with extra thyme and serve.
- Low carb
All nutrition values are per serve
Make this recipe up to 4 hours ahead. To transport, place in an airtight container and transport in a picnic basket.
- Author: Louise Pickford
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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