Ingredients

Ingredients For the tomato compote

• 1 tbsp olive oil

• ½ onion, finely chopped

• 400g/14oz canned plum tomatoes

• 2 sprigs fresh thyme, leaves only

• 1 tbsp red wine vinegar

• pinch caster sugar

• salt and freshly ground black pepper

For the creamed leek and mushroom pastry tart

• 150g/3½oz ready-rolled puff pastry, cut into a square

• 1 tbsp olive oil, plus extra for drizzling

• 1 leek, finely sliced

• 2 field mushrooms, finely sliced

• 1 garlic clove, finely chopped

• 1 sprig fresh rosemary, chopped

• 100ml/3fl oz double cream

• fresh chervil, to garnish

Description

Recipe Uses 1 Tbsp Olive Oil, ½ Onion, Finely Chopped, 400g/14oz Canned Plum Tomatoes, 2 Sprigs Fresh Thyme, Leaves Only, 1 Tbsp Red Wine Vinegar,...

View Full Recipe