This is a dish that makes the seasoning the star of the show. Such a simple recipe requires attention to detail and the perfect seasoning. Be bold and season the leeks generously with sea salt and freshly ground black pepper. 

Visually striking, in this recipe I use the whole length of the leek to make a long tart that once cooked and caramelised creates a beautiful woodgrain effect that tastes just as good as it looks. 

Tom’s art of seasoning tip: The reason we cook with freshly ground black pepper. Pre-ground pepper is ready to use and great if you want to create a super smooth soup or sauce, but if you want flavour and complexity use fresh. Peppercorns are full of aromatic oils and compounds that give it an incredibly complex, fruity and intricate flavour that dissipates through oxidation soon after grinding.

Makes 3 long leek tarts (6 main course portions or 24 canapes). 

Ingredients:

Tart Filling: 

• Sea salt, to taste 
  
• Freshly ground black pepper, to taste 
  
• 2 tbsp olive oil 
  
• 1 tbsp honey or sweetener of choice (e.g. sugar, maple syrup)
  
• 1/4 lemon
  
• 24 sage leaves, optional 
  
• 3 medium leeks
  
• 200g sour cream, yoghurt or cottage cheese (see recipe below) 
  
• 350g puff pastry or homemade rough puff pastry (see recipe below)
  

Method: 

1. Preheat oven and baking tray to 190C

To make the whole tart: 

1. Place a large piece of parchment onto a large baking sheet. Halve the leeks lengthwise and wash gently, keeping them intact. Arrange them snugly, cut side down, on parchment paper into three pairs, alternating green and white ends for balance. Each pair of leek halves will become a separate long tart. 
2. Draw around each set of leeks with a pencil and put the leeks to one side. Within the stencil lines, drizzle olive oil and honey or your chosen sweetener and then sprinkle generously with sea salt and black pepper. Place the sage leaves into the stencils along with an even sprinkle of lemon zest if using. 
3. Lay the leek halves back on top and spread the cottage cheese over them evenly. Finally season generously with more oil, sweetener, salt and pepper.
4. Next roll out the pastry on a lightly floured surface. Cut your rectangle of pastry into three then roll each out at least four centimetres longer and wider than each set of leeks. 
5. Using a rolling pin, lift each rectangle of pastry, carefully and lay over the top of each set of leeks. 
6. Bake in a hot oven for 35 minutes or until the pastry has risen and is dark golden brown. Allow to rest for five minutes then lay a chopping board on top of the tarts and flip upside down. Carefully remove the parchment paper and enjoy with an optional squeeze of lemon juice and blob of extra cottage cheese. 

To make your own cottage cheese: 

Ingredients:

• 1 litre whole milk
  
• 2 tbsp lemon juice or white wine vinegar
  
• ½ tsp fine sea salt

Heat the milk in a saucepan until hot but not boiling. Stir in the lemon juice and salt, then leave for 10 minutes until the curds separate. Pour into a muslin or clean tea towel lined sieve and drain for 15–30 minutes. Transfer the curds to a bowl, fluff with a fork. Use straight away or store covered in the fridge for up to 5 days.

To make rough puff pastry (freeze any excess including off cuts in a sealed container to use later):

Ingredients to make your own rough puff pastry: 

• 160g wholemeal or plain flour
  
• 110g cold butter, diced
  
• 85ml cold water

To make rough puff pastry (if using):

In a bowl, mix 160g flour and 110g diced, chilled butter using a chopping action with knives. Stir in 85ml cold water to form a dough. Roll into a rectangle, fold one-third over the centre, then the opposite third on top. Repeat twice, chill for 30 minutes.