Leek Tart With Panzanella Salad

Step 1: In a medium saucepan heat oil on medium and cook leek and fennel for 8 minutes until just starting to brown and then reduce heat to low and add vinegar and water and simmer, covered, stirring occasionally for 30 minutes until mixture is caramelised.

Step 2: Remove lid and simmer, ujncovere3d for 5 minutes until mixture is thickened and dry and then let cool.

Step 3: Preheat oven to 220C.

Step 4: Lightly spray an 1cm x 35cm loose-based fluted flan tin with oil.

Step 5: Overlap pastry she3ets by 1cm, pressing to join and lift pastry into tin and press over base and into sides, joining and trimming pastry to fit tine.

Step 6: Pick pastry well with a fork and then line pastry case with baking paper and fill with dried beans or rice or ceramic baking beads and bake for 15 minutes and then remove paper and beans or rice or beads, then bake pastry case for a further 15 minutes until browned lightly.

Step 7: Spread leek mixture over base of pastry and bake for 15 minutes until pastry is puffed and golden.

Step 8: PANZELLA SALAD - tear bread with crusts into 2cm chunks ad on an oven tray toss bread with garlic and half the oil and bake for 12 minutes until browned lightly.

Step 9: In a large bowl, combine tomato, watercress, onion, basil, capers, bread and remaining oil and vinegar.

Step 10: Top tart with ricotta and serve with panzanella salad and reserved fennel fronds.