Roasted leek and swede tart with mozzarella

Roasted leek and swede tart with mozzarellaIngredients (Serves 3)

Swede puree

  • 1 Swede
  • 80g butter
  • A pinch of sea salt
  • 1g course black pepper

Roasted leeks

  • 1 leek
  • 10g olive oil


  • 300g ready-made puff pastry
  • 125g mozzarella ball


  1. Peel the skin off the swede and cut into rough cut dice.
  2. Boil or steam the swede until soft and cooked.
  3. In a blender, place the diced swede with 2 tbsp of the water that the swede was cooked in. Add the butter and blend until smooth.
  4. Check the seasoning. Pass through a sieve to make sure that you have a smooth puree.
  5. Cut the leeks into 5cm pieces and then cut them in half (lengthways).
  6. Add the olive oil to a frying pan and fry the leeks until golden brown. Place to one side to cool.
  7. Heat the oven to 180°C.
  8. Using ready-made puff pastry, cut the pastry into a rectangle shape measuring 6cm x 30cm.
  9. Place onto a baking tray that is lined with grease proof paper.
  10. With the excess pastry, cut 1cm wide strips the same length as the rectangle to form a border. Brush the rectangle edges with water and add the strips.
  11. Inside the puff pastry rectangles, add piece of the grilled leek, then about a tablespoon of the Swede puree, repeat this process until the whole pastry is full.
  12. Cut a mozzarella ball into 1cm thick slices and place on top of the leek.
  13. An optional extra is to chop some flat leaf parsley and sprinkle down the middle.
  14. Place in the pre-heated oven and bake for 35min or until the pastry is golden brown in colour. Make sure that the bottom of the pastry is cooked.
  15. Cut into three even portions and serve with a simple salad of your choice.