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Thyme and Leek Tart

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Thyme and leek tart makes a spring main course for vegetarians, or can be made smaller to serve as a vegetarian starter. The tangy leek and fragrant thyme work really well together to make one flavoursome tart.

Thyme and Leek Tart

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6

Ingredients
  

  • 25 g butter
  • 1 tbsp vegetable boullion powder
  • 4-5 leeks sliced
  • 2 sprigs thyme leaves only
  • 320 g ready rolled puff pastry
  • 2 tbsp milk
  • 6 tbsp green olive tapenade
  • 6 eggs

Instructions
 

  • Melt the butter in a pan with the bouillion powder and 2tbsp water over a gentle heat. Add the sliced leeks, thyme leaves and season. Cover with a lid and allow to soften for 10-15 mins.
  • Heat the oven to 200C/gas mark 6. Cut out 6 x 10cm circles from the pastry, using an 8cm cutter make an indentation in each to create a border. Score the base of the pastry to prevent it rising too much, then brush the borders with a little milk. Bake for 10-12 mins, until golden and risen.
  • Turn the oven off. Push the scored centres of the pastry down and spread each with 1tbsp tapenade. Top with leek. Return to the oven to reheat just before serving.
  • Poach the eggs and place on top of the leeks to serve.

Notes

Poach the eggs ahead and pop each one into a bowl of cold water, then gently re-warm in a pan of hot water to serve.

Gluten-Free Chicken and Leek Pie

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When you’re trying to avoid gluten, cooking comfort food can be a challenge, but with this easy gluten-free chicken and leek pie recipe, whipping up your favourite pie couldn’t be simpler. Packed with big chunks of meat, savoury leeks and rich, creamy sauce, you’ll never know the difference – and once you’ve mastered gluten-free pastry you can make all sorts of other classics too!

Gluten-Free Chicken and Leek Pie

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Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Servings 6

Ingredients
  

  • 4 small cooked, skinned chicken breasts
  • 2 tsp vegetable oil
  • 2 onions finely chopped
  • 2 leeks trimmed, rinsed and sliced
  • 50 g butter
  • 50 g gluten-free flour
  • 600 ml milk

For the pastry

  • 300 g gluten-free plain flour
  • 150 g butter
  • 1 free-ranged egg yolk optional

You will need

  • 4 individual pie dishes

Instructions
 

  • For the filling: shred the chicken into strips and set aside. Heat the oil in a pan and fry the onion for 5 minutes until softened. Add the leeks and 2tsp water, then cook for 3 to 4 minutes until tender. Remove the onions and leeks from the pan and set aside. Add the butter to the pan and, when melted, stir in the flour. Cook until thickened, then gradually beat in the milk until smooth and season. Return the veg to the sauce. Cool in cling film.
  • For the pastry: place the flour and butter into a food processor and blend until it looks like breadcrumbs. Add 6tsp water and blend again for a few seconds until the mixture clumps together. Turn out, wrap in cling film and chill for 15 minutes.
  • Set the oven at 220°C/400°F/Gas Mark 6. Mix the chicken into the cooled sauce and divide between the dishes.
  • Dust the work top with gluten-free flour. Divide the pastry into 6 and roll each piece out until its 1cm larger than the top of the pie dish. Trim off 1cm wide strip around the edge of the pastry, and cut the strip into several smaller strips. Press the strips around the top edge each pie dish (to support the pastry lid). Dampen the pastry with water then lift the pastry lids on top and press down well to seal. Crimp the edge between your finger and thumb and brush the pastry with egg yolk. Put the pies in the oven and bake for 25 minutes until golden brown.

Notes

This gluten-free pastry can be used to top all of your favourite pie fillings - try using it with steak and ale or chicken and mushroom too!