Zucchini & Caramelised Leek Tart

Found some zucchini starting to look a bit sad at the bottom of the fridge along with a lonely leek so of course a tart popped to mind!

Ingredients
serves 2-4 (depends whether you're serving alone or with salad....or just hungry like us!)

• 2 sheets pre-rolled puff pastry
• extra virgin olive oil
• 4 zucchini or thereabouts depending on size, washed & dried, leave skin on & slice thinly
• 1 leek, chopped finely
• 1tsp honey & some chilli flakes - I used Earthbound Honey with Chilli! 
• 2 tsp balsamic vinegar
• pesto - I always have a big tub of Waiheke Herbs in the fridge
• freshly ground black pepper and sea salt

Method

1. Preheat oven to 180° C.
2. Pop a large frying pan on medim heat with some glugs of olive oil. Once heated, add in chopped up leek and cook for 10-15 minutes. Throw in some honey and balsamic vinegar towards the end and let it all caramelise. Take off the heat and set aside.
3. Grab two flat oven trays and line with non stock baking paper. Place frozen sheets of puff pastry on top and let it thaw. Grab a fork and prick the pastry bottom a few times and then grab a knife and make a line around the border.
4. Spread some pesto onto the pastry, not too much as you don't want the pastry to go soggy. Then the leek and layer the zucchini on top slightly over lapping. Sprinkle some sea salt and freshly ground pepper on top.
5. Bake for around 20 minutes, until pastry puffs up and zucchini starts to turn golden. Serve with salad or some fresh pea shoots which are easy to grow as microgreens and pack a great nutritional punch! Enjoy!