Cheesy Leek Tart With Thyme Roast Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Heat a large, wide-based pan (preferably non-stick) with a little drizzle of olive oil over a medium-high heat, once hot, add your sliced leek with pinch of salt and pepper and a small splash of cold water and cook for 7-10 min or until softened, then remove from the heat

Meanwhile, strip your thyme leaves from their stems and chop them roughly, discard the stems

Tip: Hold the top of the herb sprigs firmly and slide your fingers down their lengths to easily remove the leaves

Grate your cheddar cheese finely

Dust your work surface with a sprinkling of flour

Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin

Line a baking tray (or two!) with non-stick baking paper

Add the pastry to the tray[s] and score a 1cm border around the edge of the pastry with a knife

Tip: Cooking for 3 or more? Make 2 or 3 separate tarts!

Return the pan with the leek to a medium-high heat, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and give everything a good mix up until the leek is well coated then gradually add 150ml [200ml] [250ml] milk, a little at a time, and cook for 3-4 min or until thickened and most of the liquid has been absorbed, stirring frequently

Once thickened, remove from the heat and add your umami seasoning, Dijon mustard, 2/3 of the grated cheese (save the rest for later!) and a generous pinch of salt and pepper, stir it all together until the cheese has melted – this is your cheesy leek mix

Combine your panko breadcrumbs with the remaining grated cheese and half the chopped thyme (you'll use the rest later!) in a small bowl – these are your cheesy thyme breadcrumbs

Top the pastry base[s] with the cheesy leek mix evenly, covering the pastry up to the border

Top with the cheesy thyme breadcrumbs

Add your waxy potatoes to one side of a separate baking tray (or two!) with a small drizzle of olive oil, a pinch of salt and pepper and the remaining chopped thyme and give everything a good mix up

Put the tart[s] and the potatoes in the oven for an initial 15-20 min, or until lightly golden

Meanwhile, wash your shredded kale and shake off any excess water, then add to a large piece of tin foil (or two!) with a small drizzle of olive oil and a pinch of salt and pepper

Scrunch the foil around the kale to form a tightly sealed parcel (cooking for 3 or more? Make 2 separate parcels!)

After an initial 15-20 min, add the foil parcel[s] to the baking tray[s] with the potatoes and cook for a final 10-12 min or until the kale is tender and the tart[s] is golden and cooked through – this is your cheesy leek tart, thyme roasted potatoes and wilted kale