Goats Cheese and Leek Tart
Cook Time 40 minutes
Servings 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
To make the pastry, assemble the food processor using the Quad blade.
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.
Lightly knead dough by hand until smooth and shape into a disc. Cover with plastic wrap and refrigerate for 20 minutes.
Preheat oven to 180°c. Use a 25cm x 3cm cm loose base round flan tin.
Assemble the processor with the spindle and the variable slicer set to setting 3-4. Slice leeks.
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.
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 10-15 minutes; remove beads and paper and bake for a further 5 minutes.
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.