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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.