Leek Tart and Bacon-Wrapped Sausages: A Savory Duo

Ingredients

• LEEK TART: Golden Drop olive oil
• Acqua & Farina Pasta Sfoglia
• 350g leeks
• 1 tbsp oregano
• 125g Fior di Vita Goat Cheese
• 1 tbsp milk
• Kuhne balsamissimo – balsamic vinegar
• Salt and pepper
• BACON WRAPPED SAUSAGES: 6 pork sausages
• 2 tbsp Kuhne mustard
• 6 ready-to-eat prunes
• 6 Fior di Vita streaky bacon rashers

Instructions

1. LEEK TARTS: Preheat the oven to 220°C. Cut the pastry into 4 squares.
2. Place the pastry on a baking sheet and use the tip of a sharp knife to score each one about 1cm from the edge all around.
3. Add olive oil to the pan, add the leeks and fry gently stirring for 5 minutes or until soft.
4. Add the oregano, season with salt and pepper.
5. Add the balsamic vinegar.
6. Divide the leek mixture between the pastry squares, placing it inside the scored lines.
7. Top each tartlet with cheese and balsamic vinegar.
8. Brush the pastry with milk.
9. Bake for 12-15 minutes until risen and golden brown.
10. BACON WRAPPED SAUSAGES: Preheat the grill.
11. Using a sharp knife, cut a slit along the length of each sausage, about three quarters of the way.
12. Spread the mustard inside the slit and press a prune into each sausage.
13. Stretch the bacon with the back of a knife until each rasher is quite thin.
14. Wrap a rasher of bacon around each sausage.
15. Place the sausages on a grill rack and cook under the grill for 15-20 minutes, turning occasionally.