Goat Cheese and Leek Tart
Contributed by: News Canada
Read ahead for an ingenious take on a traditional tart.
- 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
- 2 cups (250g) plain flour
- 4 oz (135g) chilled butter, cubed
- 1 egg
- 2 teaspoons cold water
To make the pastry, assemble the food processor using the S blade.
Place flour and butter into the processing bowl. Place lid on bowl.
Process ingredients until mixture resembles a fine crumble. Add egg and water and process until mixture just forms a ball. Do not over process.
Lightly knead dough by hand until smooth and shape into a disc. Cover with plastic wrap and refrigerate for 20 minutes.
Preheat oven to 350°F (180°C). Lightly grease a 9" (22.5cm x 3cm) loose base round pie pan.
Assemble the processor with the adjustable slicing disc 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 another minute. Season with salt and pepper and set aside.
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.
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
Additional gifting information is available at www.breville.ca.
Serving Size: Makes 6-8 Servings