Recipes

Leek, Bean, California Walnut and Goats Cheese Traybake Tart

DESCRIPTION

Golden puff pastry topped with soft leeks, red kidney beans and tangy goat’s cheese, scattered with crunchy California Walnuts for added texture. A source of fibre, this effortless traybake tart makes a delicious lunch or light dinner and is just as enjoyable served warm or cold.

Total Time

40 Mins

Serves

Serving Size

287 g

Dietary Fit

Vegetarian

Prep Time	10 Mins
Cook Time	30-40 Mins
Total Time	40 Mins

Calories	621 kcal
Total Fat	40 g
Saturated Fat	17 g
Sodium	0.95 g
Carbohydrates	43 g
Dietary Fibre	9.2 g
Total Sugars	5.8 g
Protein	17 g

INGREDIENTS

1 tbsp oil
2 leeks, sliced
2 cloves garlic, finely chopped
2 tsp Dijon mustard
400g can red kidney beans, drained and rinsed
320g pack ready rolled puff pastry sheet
75g soft goat’s cheese
75g California Walnuts, chopped

PREPARATION

Preheat the oven to 200^oC.
Heat the oil in a large frying pan and fry the leeks and garlic for 5-6 minutes until softened, season and stir in the Dijon and beans.
Unroll the pastry sheet onto a large baking tray, still on its paper. Score a 1cm border with a sharp knife around the edges.
Spread the leek mixture over the pastry, keeping it within the border. Dot over the goat’s cheese and sprinkle with California Walnuts.
Bake for 25-30 minutes until golden.

Cooks tip
Garnish with thyme leaves and drizzle with a little extra virgin olive oil to serve.
Great served hot, warm or cold with a salad