The pastry I used in this recipe is from the book Bathers’ Pavilion Menus and Recipes by Serge Dansereau. It is fantastic pastry to work with but do be warned, do not cut the pastry and leave an overhang when fitting into tart shell as it will shrink a little.
The sweetness of the leek is beautifully matched with the creaminess goat's cheese
LEEK AND GOAT’S CHEESE TART
INGREDIENTS
Pastry
250 gm butter, diced
550 gm plain flour
1 tsp salt
110 ml water
Filling
2 leeks, white and light green part only,
100 gm Goat’s Cheese
Quiche mixture
3 eggs
120 ml pouring cream
2-3 pinches salt
2 tbsp picked thyme
1 pinch ground pepper
METHOD
Preheat oven to 170C.
Place butter, flour and salt into food processor. Pulse until it resembles fine breadcrumbs.
Add water and pulse until pastry becomes a ball.
Remove pasty and knead on floured bench until smooth. Wrap in plastic and rest for 1 hour in refrigerator.
Meanwhile, slice leeks and cook in butter/oil until lightly caramelised. Remove from heat and allow to cool.
Whisk quiche mixture together and allow to sit for at least 10 minutes for flavours to develop.
To make pastry shell, roll pastry to approx 3mm in thickness and line tart tin.
As mentioned, do not cut pastry and allow excess to overhang as pastry will shrink a little during cooking.
Line pastry with baking paper and fill with beans, rice or pastry weights and blind bake until almost fully cooked – about 15-20 minutes.
Remove case from oven. Add leek and crumbled goats cheese. Pour quiche mixture over the top.
Bake until filling set and golden – about 20 minutes.
