This special St David’s Day tart celebrates one of Wales’ distinctive emblems: the humble leek. Making it with slow cooked leeks and our Pure Sea Salt with Celery makes it wonderfully savoury. A lovely midweek dinner or a perfect spring lunch outside if the weather allows.

SERVES SIX
5 large leeks, washed and finely shredded
1/2 fennel bulb, finely sliced
1 clove garlic, finely chopped
2 sprigs thyme, leaves picked
zest of an unwaxed lemon
sheet of ready rolled puff pastry
30ml double cream
25g parmesan, grated
50g hazelnuts, roasted and roughly chopped
large knob of butter
1 egg, beaten
2 large pinches of Pure Sea Salt with Celery Seeds

Preheat the oven to 200C.

Melt the butter in a frying pan and add the leeks, fennel, garlic and thyme. Sprinkle over half the salt and stir with a wooden spoon to coat. Cover the pan for about 3 mins, so that the leeks start to sweat, then turn the heat right down and leave to cook for about 20 minutes, stirring occasionally.

Meanwhile, line a baking tray with greaseproof paper and lay out the pastry sheet. Score on all four sides, about 2 cm in from the edge, without cutting right through to the bottom of the pastry. Prick the pastry all over with a fork and place in the centre of the oven. Bake for about 10 minutes, or until puffed and golden and remove from the oven to cool.

Once the leeks are completely soft, add the lemon zest, half the parmesan and cream to the pan and turn the heat up to medium and leave to bubble for a couple of minutes. Spoon the leek mixture onto the puffed pastry inside the edges to flatten and sprinkle over the remaining parmesan, salt and chopped hazelnuts.

Using a pastry brush, cover the pastry edges with the egg mixture and bake the tart in the oven for 5-7 minutes, or until the ends of the leeks are starting to turn crisp and golden.

RECIPE: Anna Shepherd
IMAGE: Jess Lea-Wilson

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