Leek and Goat's Cheese Tart with Chorizo
with apple saladCalories
:
1076 kcalProtein
:
29.5g proteinDifficulty
:
EasyFamily Friendly
Allergens:
- Sulphites
- Milk
- Hazelnuts
- Nuts
- Wheat
- Cereals containing gluten
- Milk
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Leek
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 unit(s)
Apple
100 grams
Goat's Cheese
(Contains: Milk, May contain traces of allergens, Milk)
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
1 unit(s)
Puff Pastry
(Contains: Milk, May contain traces of allergens, Wheat, Cereals containing gluten)
90 grams
Chorizo
(Contains: Milk)
Not included in your delivery
2 tbsp
Butter
1 tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)4500 kJ
Energy (kcal)1076 kcal
Fat68.9 g
of which saturates21 g
Carbohydrate80.8 g
of which sugars16.6 g
Dietary Fiber30.1 g
Protein29.5 g
Salt3.8 g
Trans Fat0.1 g
Potassium231 mg
Calcium60 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Dish
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the dark green leafy part from the leek then thinly slice widthways.
- Bash or roughly chop the hazelnuts.
2
- Place a pan over medium heat with 2 tbsp butter (per 2P).
- Once melted, add ½ tbsp sugar (per 2P) and stir until almost dissolved.
- Add the leek and season with salt and pepper.
- Cook until softened and coated in butter, 8-10 mins.
3
- Meanwhile, lightly butter a round baking dish and sprinkle with ½ tbsp sugar (per 2P).
- Arrange the leek slices at the bottom of the dish. Sprinkle the chorizo over the top. Make sure they form a single layer.
- Drizzle over a little oil. Season with salt and pepper.
- Cover the leek with the pastry, folding the edges over the sides of the dish. Prick it all over with a fork.
- Bake until pastry is puffed and golden, 15-18 mins.
4
- Meanwhile, quarter the apple and remove the core. Cut the quarters into cubes.
- In a salad bowl, make a dressing by mixing a drizzle of oil with the balsamic glaze.
- Season to taste with salt and pepper.
- Just before serving, add the salad leaves and apple, then toss to coat in the dressing.
5
- When the pie is cooked, let it rest for 5 mins.
- Run a knife along the edge of the dish to loosen the pastry. Place a serving plate on top.
- Using oven mitts, firmly grasp the plate and baking dish, turning them over quickly.
- Carefully lift the baking dish and replace any leek that may have been displaced.
6
- Garnish the tart with the crumbled goat's cheese and hazelnuts, then cut into slices.
- Serve on plates with the apple salad on the side.
