In the kItchen
Caramelised
Leek & Goats
Cheese Tart
By Nicola Galloway
The tart crust is a simplified method that
skips the rolling process, instead pressing the
pastry straight into the tin. The walnuts add a
lovely texture to the crust. I purchase walnuts
in their shell as they keep longer and crack as
needed. If walnuts are not on hand pumpkin
seeds can be used or substitute 1/3 cup extra
flour.
Prep Time
Cook Time
Servings
30 minutes
50 minutes
4
IngredIenTS
Crust
½ cup freshly cracked walnuts
1 cup white flour
¼ cup wholemeal flour
½ teaspoon salt
100g cold butter cut in cubes
2 tablespoons olive oil
1 tablespoon yoghurt or fresh lemon juice
Filling
1 tablespoon olive oil
1 large leek or 4 small leeks
3 eggs
½ cup cream
salt and freshly cracked pepper
50g soft goat cheese or feta
Handful of fresh thyme or rosemary
InSTruCTIon
1. Preheat oven to 180 degrees Celsius.
Generously grease a 30 x 10cm loose-
bottomed tin or 25cm round tart dish.
2. Place the walnuts and ¼ cup flour in a food
processor and blend until the walnuts are
finely ground. Add the remaining flour and
salt and combine. Add chopped butter and
pulse into breadcrumb-like texture. Pour in
the olive oil and yoghurt/lemon juice and mix
briefly until crumbly and the mixture holds
together when pressed. Tip into the tin and
press to evenly cover the base and sides.
Cover and place in the fridge for 20 minutes
while preparing the filling. This rests the
pastry and prevents shrinkage during cooking.
3. Heat the second measure of olive oil in a
frying pan. Arrange the leek rounds in a single
layer and cook until golden on both sides. Tip
onto a plate to cool a little. Whisk together
the eggs and cream, and season generously.
4. Blind bake the crust – prick the base evenly
with a fork. Line with baking paper and fill
with ceramic pastry weights or dried beans.
Place in the pre-heated oven for 15 minutes
then remove the paper and weights/beans
and bake for a further 8-10 minutes until
lightly browned. Remove from the oven and
arrange the caramelised leeks evenly in the
base. Dot with goat cheese or feta, scatter
with herbs, and pour over the custard. Bake
for 20-25 minutes until the custard is just
set. Cool on a rack and serve warm or cold.
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