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)
2 leeks
Butter
Olive oil
3 eggs
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.
Yum. I love leeks. The smell of leeks frying in some butter is heavenly. I have a complete pastry phobia and am in awe of anyone who can "just make some pastry" on a random weekday lunchtime. Tart looks fab though.
ReplyDeleteI love leeks and this looks so delicious :) Thanks for the recipe!
ReplyDeleteI'm salivating juts looking at that! Yum yum yum, looks delish! x
ReplyDeleteLike something straight from a magazine! Looks delicious too.
ReplyDeleteLove the term 'sandwich fatigue' too. :)
Sometimes going through the pantry and refrigerator can be so inspiring! Excellent photos and recipe -- thanks!
ReplyDeleteI don't know that I would even want to share that :)
ReplyDeleteLooks delish!!
x
Mmmm....with Damien Pignolet's pastry...mmm...
ReplyDeleteThat looks delicious, I will think of that while we're eating sandwiches for lunch. Again.
ReplyDeleteThat looks and sounds delicious. Thanks for sharing, I may need to give that recipe a try!
ReplyDeleteDelicious. I have never made a tart...I'm not sure why! But I brought myself a tin just for the job a couple of months back. But, you know... babies make things a little tricky! I think I'm ready to get back into more exciting cooking and baking. Thanks for the inspiration. I will have to try this one and the pastry too. xxx
ReplyDeleteOh that looks amazing!! I will have to follow your blog now to get your pastry recipe, it looks fabulously flaky - Yum! :)
ReplyDeleteI made this and it was lovely! It was just perfect for me as it was white light and mild, whereas husband said he wanted just a bit more 'taste' so next time I will add a sprinkling of parmesan before cooking. But it really is a good recipe. I actually made a larger quantity as my flan tin is quite large, so we had some for lunch yesterday, a portion was put in the fridge for today to have with salad, and a portion is now in the freezer for another time.
ReplyDeleteMargaret P
Margaret, I must have used a stronger goats cheese - I find it boost the flavour of the tart really well. Glad you enjoyed yours.
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