GOAT CHEESE, LEEK AND MUSHROOM TART

This easy tart can serve as a starter or supper with arugula or, if cut into smaller pieces and served as canapes.

3oz butter
3 large leeks, white parts and pale green, thinly sliced
3 tsp fresh thyme leaves
1 bay leaf
1/2 cup vegetable stock
Salt and pepper to taste
1/3 cup creme fraiche
3oz goat cheese, crumbled
1/2lb mushrooms, coarsely chopped - any mix is fine or just cremini alone
1 sheet puff pastry, thawed

In a frying pan melt 2oz of butter. Add leeks and saute for 5 mins, till translucent but not browned. Add the thyme, bay leaf, stock, salt and pepper. Reduce heat and cover. Cook at a simmer for 15 mins. Uncover and cook until almost all the liquid evaporates. Stir frequently to avoid browning. Remove and discard bay leaf. Transfer to a bowl and combine with creme fraiche and goat cheese. Mix well.

Heat remaining butter and add mushrooms, salt and pepper and saute till mushrooms have released their juices, 4 mins or so.

Line a baking sheet with parchment and pre-heat oven to 400F. Roll out the pastry to 1/8" thick and place on baking sheet. Spread the leek mixture on the pastry up to about 1" from the edge. Fold the edges of dough over the leek mixture. Bake for 25 mins. Pierce to deflate if the dough balloons up in the middle. Scatter the mushrooms over the leeks and cook for a further 5-10 mins.

Let stand 5 mins before serving (either in bite-sized pieces with cocktails or serve with arugula as a supper).

Serves 3 as a main course, 6 as a starter or 8 as canapes