Leek and Feta Tart
Perfect for those weekend lunches
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1 Hour
-
Serves 6
30 Minutes
Serves 2
What you'll need…
- 2 corn cobs (steamed with kernels removed)
- 1 head of fennel (diced bulb with tops chopped separately)
- 1 red pepper (diced)
- 1 red chilli or jalapeño (finely diced)
- 3 cloves of garlic (crushed)
- 200 ml extra virgin olive oil
The method
1
Put the oil, fennel and garlic in a pan on a very low heat until fennel starts to soften.
2
Add all other ingredients and remove from the heat apart from the fennel tops which can be added when cooled.
3
This can be served straight away or kept for a few days in the fridge. Serve with fish, pork, chicken and any grilled vegetables especially courgette or cauliflower.
Mark Price, Groobarbs Field Kitchen
