The Hutch Leek and Cheddar tart on a bed of red cabbage ragout


Courtesy The Hutch Vegetarian Restaurant, Canterbury

Serves 4
Prep time: 30 mins
Cooking time: 60mins

What you need:

Tart:
4 round tart tins
1 large saucepan
2 large leeks
2 banana shallots
200g grated mild cheddar cheese
4 wafer thin slices of mild cheddar cheese
4 tbsp of balsamic vinegar
1 glass of red wine
2 tbsp of cooking olive oil
1-2 teaspoons of sugar (to taste)
1 sheet of readymade puff pastry (enough for 4 X 10cm round tart tins)

Ragout:
1 large saucepan
1 medium red cabbage
1 dessert apple
Cinnamon stick
1 medium red onion
1 glass of red wine
1 glass of white wine vinegar
2 tbsp of cooking olive oil
Coarse rock salt and black pepper

Garnish:
Flat leaf parsley
Sundried tomatoes
Basil pesto
Extra virgin olive oil

What you do:

Tart:

  • Roll the pastry and line the tart tins, ensure to butter and flour first if not non stick.
  • Cover the base with baking beans or rice and the edges with professional clingfilm and bake in the oven at 180-190 °C. 
  • When the rims are golden remove the clingfilm and the baking beans and cook for a further 10 minutes.  Keep an eye on the cavities of the tarts during this time and do not allow to rise by pushing down with the back of a spoon.
  • While the pastry is cooking prepare the filling.
  • Top and tail the leeks and cut in half then slice lengthways, julienne the pieces then wash well in a sieve and allow to dry.
  • Peel and julienne the shallots.
  • Add the oil to a large pan and set on a medium heat.
  • Add the shallots and fry until cooked but not browned then add the leeks, cover the pan and sweat on a low heat until the leeks are just tender.
  • Add the red wine and balsamic vinegar and the sugar, increase the heat and cook through, stirring all the time, until the alcohol is cooked off and the leeks take on the colour of the wine and vinegar evenly.
  • Once cooked, remove from the heat and add the grated cheese and mix thoroughly.
  • Loosely fill each tart with the mixture cover with a wafer thin slice of cheese before putting into a preheated oven at 180-190 deg°C for 10 - 15 mins


Ragout:

  • Julienne the cabbage, core and slice the apple (skin on) and chop the red onion finely.
  • Heat the oil in the saucepan, add the prepared vegetables and fruit, the cinnamon stick, a generous pinch of salt and a good twist of black pepper and stir-fry on a high heat until the cabbage begins to soften.
  • Add the red wine and vinegar and cook for a further 5 mins before reducing the heat to low
  • Cover and cook for an hour until the cabbage is completely soft, stirring occasionally.


Putting it on the plate:

  • Using a ramekin or a 10cm ring, fill and mould the ragout into a neat block in the centre of each plate.
  • Remove the mould and rest the tart gently on top.
  • Garnish the tart with half a sundried tomato and a leaf or two of flat parsley.
  • In a ramekin, stir together two teaspoonfuls of pesto sauce and four dessert spoonfuls of extra virgin olive oil and dribble around the plate then  scatter a few ripped sundried tomatoes for effect.


Serve with a bottle of Hix & Buck’s delicious Cuvée des Helviens.  (suitable for vegetarians and vegans)

Bon apetit!

With thanks to The Hutch, Canterbury
Recipe by Riccardo Isolini, Head Chef
Proprietor: Andrew Hutchinson

The Hutch will bring variation and choice to all diners who expect good quality food but just happen to prefer it to be meat free.

The Hutch
13 Palace St
Canterbury CT1 2DZ
Tel: +44 1227 766 700

www.thehutchcanterbury.co.uk