Balsamic leek & goat’s cheese tarts
350 g, Baby leeks, trimmed and sliced
Lemon Juice, Fresh
3 sheet(s), large
Low Fat Spread
20 g, melted
Medium Fat Soft Goat's Cheese
70 g, with rind, sliced into 6 discs
- Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Put the leeks, thyme leaves and lemon juice in a large, heavy based pan with 3 tablespoons cold water. Season and cook gently, uncovered, for 15 minutes, stirring occasionally, until the leeks have softened – add a splash more water if they start to stick. Stir in the balsamic vinegar, then cook, half-covered, for 15–20 minutes, stirring occasionally, until the leeks are completely soft and starting to break up.
- Meanwhile, cut each filo sheet in half to make a total of 6 squares. Use half of the low fat spread to lightly grease the inside of 6 small loose-bottomed tart tins. Brush a piece of filo with a little of the remaining melted spread, then press into one of the tins, brushed side up, scrunching the edges of the filo to fit inside the tin. Repeat with the remaining filo and tins until the pastry and spread is all used up. Put the tins on to a baking sheet and bake for 3–4 minutes until pale golden.
- Divide the leek mixture between the tarts and top each with a goat’s cheese disc. Turn the oven down to Gas Mark 5/190°C/fan oven 170°C. Return the tarts to the oven for 10 minutes until the pastry is golden and the cheese has started to melt. Carefully remove the tarts from the tins, then serve each topped with a small thyme sprig.