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RECIPES
GOATS CHEESE AND LEEK TART
Serves 6-8
INGREDIENTS
2 leek, white part only
80g butter
1 tablespoon olive oil
1 tablespoon chopped fresh thyme
Sea salt and freshly ground black pepper
80g goats’ cheese
300ml cream
4 eggs
Extra sprigs of thyme
Pastry
250g plain flour
135g chilled butter, cubed
1 egg
1-2 teaspoons cold water
METHOD
1. To make the pastry, assemble the food
processor using the Quad blade.
2. Place flour and butter into the
processing bowl. Process ingredients
until mixture resembles a fine crumble.
Add egg and water and process until
mixture forms a ball. Do not over
process.
TIP
Add the water gradually as you may
not need it all.
3. Lightly knead dough by hand until
smooth and shape into a disc. Cover
with plastic wrap and refrigerate for 20
minutes.
4. Preheat oven to 180°c. Lightly greasea
25cm x 3cm cm loose base round
flan tin.
5. Assemble the processor with the spindle
and the variable slicer set to setting 3–4.
Slice leeks.
6. Heat butter and oil in a frying pan over
a medium heat; add leeks and cook,
stirring, until the leeks have softened.
Add the chopped thyme and cook for
a further minute. Season with salt and
pepper and set aside.
7. Roll dough between two sheets of
baking paper large enough to line tin;
line flan tin with pastry. Using a fork
press several holes around the middle
of the pastry. Line tin with baking paper
and fill with baking beads or uncooked
rice. Bake in oven for 15 minutes;
remove beads and paper and bake for a
further 5 minutes.
8. Spread leeks over the base of the
pastry and sprinkle with goats’ cheese
and top with extra sprigs of thyme.
Whisk together cream, eggs, salt and
pepper; pour over egg mixture. Bake in
preheated oven for 30 minutes or until
set. Allow to cool for 30 minutes
before serving.