Recipe

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 30 minutes Cook Time 50 minutes Servings 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 loosebottomed 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.