🥘 Leek, spinach and parmesan tart

Quick, easy and less than £1 per serving. Make this as a starter, or make a large one for a main course and its ready in less than 30 minutes.

Easy and fun for children to assemble, just have the chopped ingredients ready before you start.

You will need one medium size saucepan and a baking sheet.

Ingredients:

• 2 leeks, finely sliced
• 1 knob of butter
• Handful of spinach
• 2 tbsp cream
• 1 egg, beaten
• 35g parmesan
• 1 pack of puff pastry
• 2 tbsp chopped walnuts
• Parsley, chopped

Step by step:

1. Roll out the pastry to make the cases and add a border to each case (see pic 1 above) then brush with beaten egg. 10cm x 10cm is the ideal size for a starter, 15cm x 15cm for a main course. Put in the oven at 180C for 10-15 minutes
2. Meanwhile make the filling. Place a knob of butter in your saucepan and add the chopped leeks, cook for five minutes stirring regularly. Add a handful of spinach and cook for another minute.
3. Remove the saucepan from the heat and add 1/2 the beaten egg, cream and most of the parmesan, (leave a small amount to place on top of the tart later). Season with plenty of black pepper.
4. Remove the pastry case from the oven and fill with the leek and spinach mixture. Sprinkle over the walnuts and remaining parmesan. Cook for another five minutes until the pastry is nicely browned and cheese melted.
5. Serve with chopped parsley and salad garnish

Variation: Use 125g of a crumbly goats cheese in place of parmesan. If you don’t have spinach, use some small florets of broccoli, finely chopped. Spring onions are an ideal substitute for the leeks if you want a sharper flavour.