An easy solution for lunches and light dinners. The blue cheese can be swapped out for goat's cheese or feta, while quartered figs make a lovely alternative to grapes.
- 375 gm butter puff pastry, thawed (see note)
- 200 gm blue cheese
- 1 egg, lightly whisked
- 60 gm (¼ cup) crème fraîche
- 1 bunch baby leeks, trimmed and halved
- 100 gm small seedless red grapes
- 50 gm fresh honeycomb
- Lemon thyme sprigs, to serve
- Chopped walnuts, to serve
- 1Preheat oven to 220°C. Cut pastry sheet into three, and, using a small, sharp knife, score a border 1cm in from the edge. Place on two oven trays lined with baking paper. Prick the inner rectangle of each tart all over with a fork.
- 2Place cheese, egg and crème fraÎche in a bowl, and mash well with a fork until combined. Spoon cheese mixture onto each tart within the border then top with leeks and small clusters of grapes.
- 3Bake tarts until pastry is puffed and golden, and grapes are just blistered (20 minutes). Serve immediately topped with honeycomb, lemon thyme and walnuts.
We used Carême Butter Puff Pastry, which comes pre-rolled.