Leek, Bean, California Walnut & Goats Cheese Traybake Tart

Course dinner, lunch
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4
Calories 621kcal

Ingredients

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

Instructions

  • Preheat the oven to 200oC, gas mark 6.
  • 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 Walnuts.
  • Bake for 25-30 minutes until golden.

Nutrition

Serving: 287g | Calories: 621kcal | Carbohydrates: 43g | Protein: 17g | Fat: 40g | Saturated Fat: 17g | Fibre: 9.2g | Sugar: 5.8g

Notes

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.
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