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Goat's cheese and leek tart

The Australian Women's Weekly August 2007
The Australian Women's Weekly August 2007
Goat's cheese and leek tart

Serving size: Serves 8
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Finger food, Lunch, Main
Favourite flavours: Cheese

Goat's cheese and leek tart
INGREDIENTS

1 sheet ready-rolled butter puff pastry
plain flour
20g butter
1 tablespoon olive oil
1 large (500g) leek, sliced thinly
140g goat’s cheese, sliced
2 eggs
2/3 cup (160ml) cream
salt and freshly ground black pepper
frisée lettuce
1 tablespoon Vinaigrette (see Green Bean and Lentil Salad recipe, overleaf)
METHOD

Lightly oil a 23cm round, loose-based flan tin. Place pastry on a lightly floured surface; dust top with a little more flour. Roll out until large enough to line tin. Lift pastry into tin, gently ease pastry into side of tin; do not stretch pastry or it will shrink during cooking. Lightly prick base with a fork; place tin on an oven tray. Refrigerate for 20 minutes.



Preheat the oven to hot (220°C/200°C fan-forced). Cover pastry with baking paper; fill with uncooked rice or dried beans. Bake in a hot oven for 15 minutes, then remove the paper and rice. Return pastry to oven for a further 1 minute or until browned. Cool. Reduce oven temperature to moderate (180°C/160°C fan-forced).



Meanwhile, melt butter with oil in a medium frying pan. Add leek; cook, stirring, for about 10 minutes or until very soft, but not coloured. Spread leek onto pastry base; top with the goat's cheese.



Whisk together eggs and cream, then season well with salt and pepper. Pour over leek and cheese. Bake tart in a moderate oven for 25 minutes or until set. Cool tart in tin for 5 minutes before lifting out.



Toss frisée with Vinaigrette. Serve tart warm with frisée.


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