This recipe allows you to make one dish and freeze a second so you'll have a sensational dinner tucked away for a rainy day.
Makes 2 meals, each serving 4
Takes about 50 minutes to make and 20-25 minutes in the oven
Per serving:
655kcals
50.9g fat (29.3g saturated)
9.3g protein
40.2g carbs
12.8g sugar
1.2g salt
1. Heat the butter in a large, deep frying pan over a medium heat. Add the shallots and red onions and cook, stirring occasionally, for 6-8 minutes. Add the leeks, garlic and thyme and cook for a further 6-8 minutes, until softened. Add the wine, bring to the boil and cook for 1 minute. Add the stock and sugar and simmer rapidly for 12-15 minutes, stirring occasionally or until the vegetables are just tender and the liquid has evaporated. Season and tip into a large bowl to cool slightly.
To freeze and reheat: Freeze 1 tart, covered, for up to 1 month. Thaw in the fridge overnight, then bake at 220°C/fan200°C/gas 7 for 25 minutes, until golden and piping hot.
2. Meanwhile, preheat the oven to220°C/fan200°C/gas 7. Roll out half the pastry on a lightly floured surface into a large, thin circle. Transfer to a baking sheet. Repeat with the remaining pastry and place on another baking sheet. Season the cream cheese and mix until smooth. Spread half over each pastry circle, leaving a 5cm border all around.
3. Divide the vegetables between the pastry circles. Brush the border with beaten egg, then fold up and just over the vegetables, so most are still exposed. Brush the pastry edge with egg. Set 1 aside to cool, then freeze (see freezing tip).
4. Bake the other tart for 20-25 minutes or until the pastry has risen and is deep golden. Scatter with thyme and cut into quarters to serve.
© delicious. magazine
Go for a white here – perhaps a decent Riesling. New Zealand makes some zesty modern wines from this under-rated grape.
The best of British cooking from Hugh Fearnley-Whittingstall
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