Leek, Brie and Potato Tart

Gently fry the leeks in a little oil until soft and tender for about 10 minutes. Stir regularly. After about 5 minutes of cooking, stir in the garlic and rosemary and season with salt and pepper.

While the leeks cook, boil the kettle, pour the water into a saucepan and add the potatoes. Cook for a few minutes until they begin to soften, then drain and refresh under cold water. Add back to the saucepan with a little olive oil and salt and pepper and mix to coat them with your hands (be gentle so you don’t break the potato pieces).

Pre-heat oven to 190C.

Roll the pastry out flat onto a large baking tray (leave the paper underneath).

Use a knife to gently score a border about 2cm from the edge around the tart.

Inside the border, spread out the leeks.

Top with slices of the potato and then dot chunks of brie on top of the potatoes.

Cook for 30-35 minutes until the pastry is golden and the potatoes/cheese has browned.

Dot with cranberry sauce, slice into 6 and serve.