Leek & Goat’s Cheese Tart with Walnut Pastry (v)
Dish Magazine – Issue 100
Crisp, golden pastry topped with goat’s cheese, walnuts and baby rocket leaves makes a delicious lunch. Serves 8
We made this tart for lunch on a summery day and the silken filling was delicious. I couldn’t find the goats cheese at the local supermarket so went instead with a brie which I cut in circles. Whilst it didn’t have the same distinctive flavour from the goats cheese it was a very tasty alternative and significantly cheaper. The pastry was buttery and crumbly with a lovely nutty walnut finish. When leeks are in season this would definitely be one to make over and over. I’m keen to make again, firstly with the goats cheese and secondly to freeze as I think it would freeze and could be taken out for unexpected guests.
Thanks Dish, Dishlicious!
Pastry Ingredients
- 200g plain flour
- Pinch of salt
- 70g walnuts, roasted
- 120g cold butter, diced
- 1 large egg yolk
- 30g chilled water
Filling Ingredients
- 20g olive oil
- Small knob of butter
- 3 large leeks, white & pale green parts, thinly sliced
- 2 cloves garlic
- 2 tbsp thyme
- 1 tsp sea salt
- 2 large eggs
- 2 large egg yolks
- 2 tbsp grain mustard
- 1/4 tsp freshly grated nutmeg
- Sea salt & fresh ground pepper
- 150g goat’s cheese, cut into rounds
- 125g cream
To Serve
Baby rocket leaves and a few extra walnuts
Equipment
Lightly grease a 24cm x 3cm tart tine with a removable base
Pastry Instructions
- Grease a round loose based tart tin (24 cm) and set aside.
- Place flour and walnuts and butter into mixing bowl, then mix 4 sec/speed 8.
- Add butter into mixing bowl, then mix 6 sec/speed 8.
- Add egg yolk and chilled water, then mix 10 sec/speed 8.
- Place pastry onto a lightly floured silicone bread mat or work surface and shape into a ball. Wrap pastry in silicone bread mat or plastic wrap and place in the fridge to chill for at least 20 minutes. Preheat oven to 160°C. Clean and dry mixing bowl.
- Using a rolling pin, roll pastry out to 3 mm thickness between a silicone bread mat and a sheet of baking paper, or between two sheets of baking paper. Line base and sides of prepared tart tin with the pastry, then prick base with a fork.
- Line pastry base with baking paper, fill with pie weights, rice or dried beans and blind bake for 20 minutes (160°C). Remove baking paper with pie weights and allow pastry case to cool slightly (approx. 10 minutes). Meanwhile, continue with the recipe.
Filling Instructions
- Place oil, small knob of butter and leek into mixing bowl, then cook 5 min/120°C/speed 1.
- Add garlic and thyme, and cook 8 min/120°C/speed 1 measuring cup OUT. Place in a bowl and set aside to cool.
- Place cream, eggs, egg yolks, mustard, nutmeg, salt and pepper into mixing bowl, then mix 10 sec/speed 5. Pour half of the mixture into the baked tart case then add leek mixture and pour on the remaining egg mixture. Arrange goats cheese rounds on the top
- Bake on the middle shelf of the oven for 35 minutes (160°C) or until filling is set in the middle.
- Cool for 15 minutes. Top with baby rocket leaves and a few extra walnuts