Ready-made pastry means this tart is a cinch to prepare any night of the week and looks lovely enough for a dinner-party dish, too.
VINTAGE CHEDDAR, APPLE & ROSEMARY TART
|1 tablespoon olive oil|
|1 leek, trimmed, white part thinly sliced|
|1 tablespoon rosemary leaves, plus extra to serve|
|1 tablespoon sherry vinegar|
|3 Granny Smith apples, peeled, cored, thinly sliced|
|375g made-with-butter flaky puff pastry (such as Edmonds)|
|1⁄3 cup creme fraiche|
|200g coarsely grated vintage cheddar|
NEED TO KNOW
|Type of dish||Vegetarian|
|Cooking time||30 min - 1 hour|
1. Preheat the oven to 200°C. Heat the oil in a frying pan over medium heat. Add the leek and fry, without colouring, for 6 minutes or until softened.
2. Remove to a bowl and add the rosemary, vinegar and apple slices. Toss to combine then season with salt and freshly ground black pepper. Set aside.
3. Roll the pastry out on a floured surface to a 35cm x 25cm rectangle. Spread the creme fraiche over the pastry, leaving a 4cm border.
4. Sprinkle half the cheddar over the creme fraiche, scatter with the apple mix, top with the remaining cheddar and fold in the pastry border, pressing gently to secure.
5. Bake for 25-30 minutes or until the filling is set and the puff pastry is well cooked and browned. Remove from the oven, slice and serve.
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