We're growing our own food!
Home icon RSS icon
  • Seasonal recipe No 30 – Leek and goat’s cheese tart

    Posted on February 5th, 2010 Trish No comments

    From Sarah Raven’s Garden Cookbook

    Serves 6-8

    Preparation: 1½ hours (including 1 hour chilling of pastry)
    Cooking: 30 minutes

    2 tbsp Dijon mustard
    2 large eggs plus 2 large egg yolks
    285ml single cream
    salt and black pepper
    4 leeks, thinly sliced
    2 tbsp olive oil
    200g soft goats’ cheese

    For the pastry:
    120g butter
    ½ tsp salt
    200g plain flour

    First make the pastry. Sift the flour with the salt and work the butter into the flour until the mixture resembles breadcrumbs. Add just enough cold water to bind it together. Roll out and use to line a 23cm flan dish. Put this in the fridge for at least an hour.

    Preheat the oven to 180C/gas 4. Prick the base of the pastry case with a fork and bake blind (cover pastry with greaseproof paper weighed down with baking beans or rice) for 20-25 minutes. Remove the beans/rice and paper and allow to cool. Leave the oven on.

    When the pastry has cooled a little, spread Dijon mustard over the base. Beat together the eggs, extra yolks, cream and seasoning. Fry the leeks in the oil gently until they’re soft and put them in the pastry case. Crumble the goats’ cheese over the leeks and pour over the egg mixture. Bake in the oven for 20 minutes or until the tart is set.

    Leave a reply