Half a packet of pricey goats cheese left over from this big meal. A couple of leeks in the crisper losing their enthusiasm for life. A bone-chilling winter's day at home with two toddlers and sandwich fatigue.
Tart for lunch.
Start with the flakiest, shortest pastry. Add a creamy filling and cheesy top. Toss in some virtue with bitter leaves doused in balsamic. Ignore the toddlers and pretend you're eating out.
Leek and Goats Cheese Tart (For Two)
Shortcrust pastry (frozen will do, but I'll give you my recipe next week)
3/4 cup cream
50g, or thereabouts, of soft goats cheese
Line a 20cm tart tin with pastry. Blind-bake at 180 degrees until cooked.
Meanwhile, wash leeks thoroughly, halve lengthwise, then chop roughly. Place in a heavy-based saucepan with a nob of butter and a splash of olive oil. Cook over lowest temperature, with the lid on, for about 8-10 minutes, stirring occasionally to ensure it doesn't stick. You don't want it to colour at all, if possible. Once soft and succulent, season and set aside.
Reduce oven temperature to 170 degrees.
Whisk eggs and cream until just combined. Add leeks and stir through. Place shortcrust case, still in tin, on a flat baking tray and fill with egg mixture. Dot the top with goats cheese.
Bake for 35-45 minutes or until just set in the centre.
Eat at room temperature with someone lovely. Salad optional. Seconds not.
The perfect lunchtime tart for two...with just a tiny bit left over for a late-night snack for one.