and the reason it's so appealing is that the pastry is incredibly easy and use of mustard on the tart base means the rest of the ingredients can be really simple. I did do a couple of tweeks which I'll put in brackets after the ingredients so you can use my version or hers... in fact you should just buy the book. It's wonderful. So, this tart was delicious, I didn't add all the creamy filling as I was worried about it bubbling over but I could have done, as it was it was fine but I like as much cream as possible!
Leek and Goats cheese tart
Serves 4-6
For the pastry:
120g butter
1/2 tsp salt
200g flour
For the filling:
2 tbsp Dijon mustard (I think one large one would be fine)
4 leeks, thinly sliced (I used three large and there was still too much)
285ml single cream
Salt and Pepper
2 large eggs and 2 large egg yolks
200g goats cheese
2 tbsp olive oil
200g soft goats' cheese
Pre-heat the oven to 180C/350F/Gas Mark 4. You need a 23cm flan tin lined - I find it helps to rub a bit of butter round mine.
1. Make the pastry by sifting the flour with the salt and either rub the butter into the flour with your fingers, or pulse in a food processor, until the mixture resembles breadcrumbs. Add just enough cold water to bind the dough together.
2. Roll out the dough and line the flan tin. Prick the base and put it in the fridge for at least an hour.
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| Tart base |
4. When the pastry has cooled a little, spread the Dijon mustard over the tart base.
5. Beat together the eggs, yolks, cream and seasoning.
6. Gently fry the leeks in the oil until they are soft and put them in the tart. Crumble over the goats cheese and pour the egg mixture on top.
7. Bake in the oven for 20 minutes until the tart is set - I found it was more like 25.
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| Finished tart |
Looks lush I have to say! xxx
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