Breville BSB530 manual Goats Cheese and Leek Tart

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

1egg

2teaspoons 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.