Leek and Parmesan Tart

|The secret of this recipe lies in cooking the leeks long and slow so that they become sweetly caramelised. The rest takes no time at all and you can exercise your imagination adding extra toppings.|leek|50g butter6 large leeks washed dried and thinly slice300g puff pastrybunch of thyme tied with string25g parmesan finely gratedsalt and pepper|Heat the oven to 200°C/Gas 6. Heat the oil or butter in a heavy-bottomed saucepan and add the leeks and thyme. Slow-fry the leeks until they are very soft and starting to brown a good 1015 minutes.Cover the pan initially to help them sweat then take off the lid halfway through so the liquid evaporates. Stir at intervals to stop them catching. Season with salt and pepper then cool.Meanwhile lay out your pastry flat on a lightly greased non-stick baking sheet and bake for about 10 minutes until it has completely puffed up and is golden brown. (Check the bottom of the pastry is cooked too.)Flatten the pastry back down by covering it evenly with the leek mixture leaving 5mm around the edge. Sprinkle with the Parmesan and any other toppings and return to the oven for a further 5 minutes until the cheese has melted. Serve warm.|15.00 minutes|6|https://www.riverford.co.uk/recipes/view/recipe/leek-parmesan-tart