Serves 1
30 mins
Easy
Caramelised leek and zucchini melt in your mouth, with the tang of fresh goats cheese and aromatic dill, it's a great dish for introducing veggies you might not eat every day.
French
Autumn, Winter
Lunch, Dinner
1.
Slice your leek into rounds. Oil the bottom of a round quiche dish and place leeks one side down in oil. Bake for 20 minutes.
2.
Use a peeler to cut very thin ribbons of zucchini, you could also use the largest side of a grater.
3.
Once leeks have baked for 20 minutes, take them out, place zucchini ribbons all around, and put the sheet of pastry on top, covering all sides. Use a fork to poke little holes in the pastry. Bake for 25 minutes in 180C fan forced oven.
4.
Once cooked, carefully take the dish out of the oven and let it sit for 5 minutes. Then place a cutting board or large serving plate over the dish, using a tea towel or oven gloves carefully flip the dish over so the pastry is down on the board and the leeks are on the top. You may find some of the veggies stuck the the baking dish, that is fine just pick them off and put them back on top of the tart.
5.
Add goats cheese or feta, and a little dill. Serve with a garden salad. Bon appetit!
1. Leeks are rich in flavanoids, an antioxidant that provides antiinflammatory benefits. 2. Zuchinni is also rich in antioxidants, and with its high water content, it can be a great tool for softening stool and helping with constipation.
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