RECIPES
Goats Cheese and Leek Tart
Serves
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
METHOD
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.
TIP
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 greasea 25cm x 3cm cm loose base round flan tin.
5.Assemble the processor with the spindle and the variable slicer set to setting
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.
48
