Name: Goat’s cheese and leek tart
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 1 sheet ready-rolled butter puff pastry; plain flour for dusting; 20 gram butter; 1 tablespoon olive oil; 1 large (500g) leek, sliced thinly; 140 gram goat's cheese, sliced; 2 eggs; 2/3 cup (160ml) cream; salt and freshly ground black pepper; frisee lettuce; 1 tablespoon vinaigrette, to serve

Ingredients

1 sheet ready-rolled butter puff pastry

plain flour for dusting

20 gram butter

1 tablespoon olive oil

1 large (500g) leek, sliced thinly

140 gram goat's cheese, sliced

2 eggs

2/3 cup (160ml) cream

salt and freshly ground black pepper

frisee lettuce

1 tablespoon vinaigrette, to serve

Method

1.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.

2.Preheat the oven to 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, and then remove the paper and rice. Return pastry to oven for a further 1 minute or until browned. Cool. Reduce oven temperature to 180°C (160°C fan-forced).

3.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.

4.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 before with frisee.

5.Toss frisee with vinaigrette. Serve tart warm with frisee.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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