Chop the leeks and cook in butter, slice the fig as thin as possible and toss, cut the pastry with a round cutter and place the mixture in the middle of the pastry and bake at 220`c until the pastry is well cooked. Marinate the mussels in olive oil add the orange zest and orange juice and the fresh thyme. Once the pastry is out of the oven, arrange the mussels on top and garnish with rocket leaves. Mix the dressing ingredients and chop in the cherry tomatoes drizzle around the tart and sprinkle the watercress around the plate

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