goat’s cheese & leek tart
makes 8
Sunday brunch, sitting under the grapevines on the terrace watching the river flow in the distance, glass of Semillon in hand, a pear and rocket salad with croutons and a goat’s cheese and leek tart. Drop a couple of roast tomatoes or field mushrooms sautéed in butter and parsley on top of the tarts before popping them in the oven if you so desire.
ingredients
1 quantity savoury shortcrust pastry
35 g (1¼ oz) butter
1 large leek (about 200 g/7 oz), white part only, washed and finely sliced
80 ml (2½ fl oz/1/3 cup) white wine
300 ml (10½ fl oz) pouring (whipping) cream (35% fat)
300 g (10½ oz) soft goat’s cheese
4 eggs
3 thyme sprigs, leaves picked
½ teaspoon salt
½ teaspoon freshly ground black pepper
method
Preheat the oven to 220°C (425°F/Gas 7). Roll out the savoury pastry following the instructions on sweet shortcrust pastry and use it to line the base and sides of eight 10 cm (4 inch) fluted, loose-based tart tins. Place in the refrigerator.
Melt the butter in a frying pan over medium heat and sauté the leek for about 5 minutes, or until softened. Add the wine, swish it around, and allow it to evaporate completely. Remove from the heat and set aside.
Heat the cream in a saucepan over medium heat and crumble the goat’s cheese into it, stirring continuously until the cheese has completely dissolved and the cream thickens. Remove from the heat and set aside.
Put the eggs in the bowl of an electric mixer fitted with a whisk attachment and mix for about 3 minutes on high speed, or until light and fluffy. Add the cream mixture, thyme, salt and pepper, and continue mixing on low speed for about 30 seconds to combine.
Put the pastry shells on a baking tray lined with baking paper and scatter the cooled leeks into the shells. Pour over the cream mixture to fill each tart. Slide the tray onto the middle shelf of the oven, reduce the oven temperature to 180°C (350°F/Gas 4) and bake for 30–35 minutes, or until golden. Remove from the oven and allow to cool a little before serving.