29
Goats Cheese and
Leek Tart
Prep 30 minutes / Cook 1 hour
Serves 6–8
2 leek, white part only
80g butter
1 tablespoon olive oil
1 tablespoon chopped fresh thyme, plus extra sprigs
to garnish
Salt and freshly ground black pepper
80g goats’ cheese
300ml cream
4 eggs
Pastry
250g plain flour
135g chilled butter, chopped
1 egg
1–2 teaspoons cold water
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.
TIPS
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 grease a 25cm x
3cm 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.
