Serves: 4
Preheat the oven to 180C/160C fan/gas mark 5.
Remove the pastry from its packaging and set aside.
Meanwhile, place a frying pan over a medium heat and add the butter. Once melted, add the leeks, crushed garlic, lemon zest and bacon. Fry until softened and then stir through 50g of grated Dubliner Vintage cheese. Season to taste with salt and black pepper.
Roll out the puff pastry and place on a lined baking tray. Spread the leek mixture on to the pastry, leaving a 3cm gap between the leeks and the edge of the pastry. Fold the pastry around the edges and sprinkle the tart with the remaining cheese.
Transfer to the oven to bake for 25 minutes or until golden.