Ready-rolled pastry is a little more expensive than block, but saves so much time. Here I used a single sheet of Sainsbury's puff pastry; it weighs 375g, which is a little more than most other brands, and just right for six.
Leek, Mushroom and Walnut Tart
375g sheet of ready-rolled puff pastry
3 tbsp decent oil
4 fat leeks, trimmed & sliced to about 15mm
200g mushrooms, trimmed & thinly sliced
50g walnut pieces, chopped coarsely
150ml creme fraiche or double cream
90g blue cheese - preferably vegetarian Stilton
2 tbsp snipped sage leaves (or other herb)
1 Line a large rectangular baking sheet with parchment. Unroll the pastry and place
on the sheet, then use fingers to pinch up the sides all round to about 15mm.
the leeks for about 10 mins; stir occasionally.
Move them from the pan into a large bowl.
3 Add the rest of the oil to the pan and saute the
mushrooms and walnuts for 3-4 mins. Add to
4 Beat the eggs lightly in a bowl with the creme
fraiche or cream, then crumble in the cheese,
add the sage and mix well.
5 Spread the leeks and mushrooms evenly across the pastry, then pour the egg/creme
mixture over them and smooth out.
6 Bake for 30-35 mins until the filling is set and the pastry browning nicely.
If the family likes tomatoes, halved baby cherry or plum tomatoes could be dotted around the tart before baking, cut side upwards. If there's no sage, thyme leaves or coriander would be good. Hazel nuts could be substituted for walnuts, and you could add peas or sweetcorn!
We had a salad of baby spinach leaves, rocket, celery, cucumber, chopped dates and chopped pears. For a more substantial meal, buttered baby potatoes would be nice, and parsnips roasted in a lower shelf as the tart cooks instead of salad.
And to Drink?
Either a dry white wine or a light red (e.g. beaujolais) might go well, otherwise perhaps apple juice or just a sparkling mineral water.