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PAge heAder.....
GOATS CHEESE AND LEEK TART
Serves 6–8
INGREDIENTS
2 leeks, 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
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. Place lid on bowl.
3. Using speed 15; process ingredients
until mixture resembles a fine crumble.
Add egg and water and process until
mixture forms just forms a ball. Do not
over process.
4. Lightly knead dough by hand until
smooth and shape into a disc. Cover
with plastic wrap and refrigerate for
20 minutes.
5. Preheat oven to 180°C. Lightly grease a
25cm x 3cm loose base round flan tin.
6. Assemble the processor with the
variable slicer set to setting 3–4.
Slice leeks.
7. 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.
8. 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 pastry 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.
9. 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
and pour over leeks. Bake in preheated
oven for 30 minutes or until set. Allow to
cool for 30 minutes before serving.
RECIPES