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RECIPES
GOATS CHEESE AND LEEK TART
Serves 6–8
INGREDIENTS
2 leeks, white part only
3 tablespoons (40g) butter
1 tablespoon olive oil
1 tablespoon chopped fresh thyme
Sea salt and freshly ground black pepper
3oz (85g) goats’ cheese
10oz (300ml) cream
4 eggs
Extra sprigs of thyme
Pastry
2 cups (250g) all purpose flour
4½ oz (135g) chilled butter, cubed
1 egg
2 teaspoons cold water
METHOD
1. To make the pastry, assemble the food
processor using the S 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 just forms a ball. Do not over
process.
4. Lightly knead dough by hand until
smooth and shape into a circle. Cover
with plastic wrap and refrigerate for
20 minutes.
5. Preheat oven to 350°F (180°C). Lightly
grease a 9" tart pan.
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 until
fragrant. Season with salt and pepper
and set aside.
8. Roll dough between two sheets of
baking paper 1/8" thick about 12" to fit
tart pan; ; line tart pan with pastry. Using
a fork press several holes around the
middle of the pastry. Line pastry with
baking paper and fill with pie weights
or uncooked beans. Bake in oven for 15
minutes; remove weights and paper and
bake for 5 minutes more or until pastry
turns opaque in color.
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.
CAUTION
To reduce the risk of fire and electric
shock, do not process for more than 15
seconds with this recipe.