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Caramelised Leek, Chorizo & Pepper Tart

Leeks are of course available in supermarkets all year round, but there's something about this time of year that makes me just want to buy armfuls of the things and cook until I'm sick of the sight of them. Caramelising them is how I currently get my kicks - my life is one big party, you'll see - and tarting them up onto some filo turned out to be a runaway success.

Here's how...

(Serves two as light lunch - feel free to multiply up)

2 leeks

3 sheets filo, folded in half

1 clove garlic

About an inch worth of chorizo

Ready roasted pepper

Sprig of thyme

Tbsp honey

Tsp sugar

Preheat the oven.

Slice the leeks, discarding any very tough outer layers and saute in a tbsp of butter in a pan. This will take about 15 mins - add chopped garlic and chorizo into the pan and then the honey and sugar for the last 3-5 mins or so.

Cover a baking tray with foil and lightly grease with butter to prevent the pastry sticking. I used filo as its low cal compared to puff, but whatever floats your boat. Three sheets of filo folded over to make six different layers should do the trick. My pack instructed me to brush each sheet with butter but I declined and dipped a pastry brush into the leek / chorizo pan and brushed it lightly with the liquid from that instead and it worked well.

Now, spread the leek mixture evenly across the pastry and top with slices of pepper and plenty of fresh thyme. Pop in the oven for ten mins or so. Voila.

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