Leek, Fennel & Olive Tart recipe

A scattering of olives and anchovies adds deep savoury flavours to this seasonal tart.

Don’t forget to use almost all of a leek; remove the tougher dark green leaves at the end. There is quite a bit in the middle that should not be discarded - just give it a good clean first.

LEEK, FENNEL & OLIVE TART

Serves 8

400g rolled savoury pastry

2 Tbsp olive oil

1 Tbsp butter

2 leeks, sliced

1 head fennel

4 cloves garlic, grated

Salt and pepper

1 cup ricotta

2 Tbsp finely grated lemon zest

1 cup green olives, halved

10-12 anchovies