If you're looking to cut back on the food shop bill whilst not cutting back on flavour then this simple sausage and leek tart is the recipe you've been looking for. A satisfying meal that the whole family will enjoy time and time again, and for only £1.34 per head.... and that included the garlic butter potatoes which I will also add to the recipe below.
Prep time 10 mins
Cooking time 50mins, including baking
1.5tbsp butter
1 large leek (330g approx) finely sliced and washed
3 heaped tbsp of garlic and herb soft cheese
Salt and pepper
5 pork sausages
375g ready rolled fresh puff pastry
500g new potatoes
1.5tbsp butter
(if you have it available a sprinkle of dried parsley)
Pre heat the oven to 180ºc fan.
Heat 1.5tbsp of butter in a sauté or frying pan on a medium-low heat. Once the butter has melted add your leeks in and gently cook until softened, this should take around 5 minutes. Don't let them burn as you'll be cooking them in the oven which will also colour them.
While the leeks are softening add your soft cheese in to a small bowl and add 1/2tbsp of water at a time, stirring after each addition until the cheese has loosened only slightly so that you can easily spread it on to the pastry when the time comes. Don't add too much so that its watery, if you do this by mistake add a little more soft cheese until it thickens again, I find that 1tbsp does the trick. Put to one side.
Remove the skins from the sausages and split each sausage in to 3 or 4 bitesize pieces.
Once your leeks are cooked, let them cool off for a few minutes, if we put them on to the pastry too warm the pastry will start melting and be hard to handle.
Lay your pastry on to a large baking tray, trim if needed. Score a border of a bout 1inch in to the pastry being careful not to go all the way through the pastry. By doing this the edges will rise and we'll get a nice crust.
Working as quickly as you can.. spread the soft cheese mixture over the pastry keeping it within your scored border.
Next up lay the leeks on top of the soft cheese and add a crack of pepper.
Then add the sausages pieces on top of the leeks.
Pop the tart in to the oven for about 30-40mins until the pastry is golden and the sausages are cooked.
While your tart is cooking bring a saucepan of water to the boil and add your potatoes, cook until tender, around 15-20mins, then drain.
While the potatoes are drying, heat a small frying pan on a medium heat and melt 1.5tbsp of butter. Once its melted add your crushed garlic. Cook very gently until the garlic is tender and fragrant, about 5 minutes. Don't let it burn, if you do start again.
Now that the garlic butter is ready pour over your potatoes and toss until they are coated, sprinkle over a little dried parsley if you have it.
