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44
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 (80g) goats’ cheese
10oz (300ml) cream
4 eggs
Extra sprigs of thyme
Pastry
2 cups (250g) plain flour
4 ½oz (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. 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 disc. Cover
with plastic wrap and refrigerate for 20
minutes.
5. Preheat oven to 350°F (180°C). Lightly
grease a 9" (22.5cm x 3cm) loose base
round pie pan.
6. Assemble the processor with the
adjustable slicing disc 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
another minute. Season with salt and
pepper and set aside.
8. Roll dough between two sheets of
baking paper large enough to fit the
dish, line pie dish with pastry. Using
a fork press several holes around
the middle of the pastry. Place the
parchment paper over the pastry and
fill with baking beads or uncooked rice.
Bake in oven for 15 minutes; remove
beads and paper and bake for another
5 minutes or until 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.
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