Recipe

Goat's Cheese, Shallot & Leek Tart - A Bit Of A French Tart! Recipe


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Ingredients
  • 4 pink shallots, trimmed & finely sliced .
  • 7 fluid oz creme fraiche or double cream .
  • 12 oz leeks, cleaned, trimmed weight .
  • 8 oz firm goat cheese, 1/2 oz (rindless, 10 g) .
  • 230 g ready-made flaky pastry dough .
  • 3 large free-range eggs, beaten .
  • salt .
  • fresh ground black pepper

Directions
  • Step #1 You will need a 7½ inch (19 cm) diameter fluted quiche tin with a removable base, 1¼ inches (3 cm) deep, very lightly buttered, & a small, solid baking sheet.
  • Step #2 Pre-heat the oven to gas mark 5, 375°F (190°C) & pop the baking sheet in to pre-heat on the centre shelf.
  • Step #3 Now prepare the leeks.
  • Step #4 First, take the tough green ends off & discard them; leave some of the lighter green & then make a vertical split about halfway down the centre of each one & clean them by running them under the cold-water tap while you fan out the layers – this will rid them of any hidden dust & grit.
  • Step #5 Then slice them in half lengthways & chop into ½-inch (1 cm) slices.
  • Step #6 Next, in a medium-sized frying pan, melt the butter over a gentle heat & add the leeks, shallots & some salt.
  • Step #7 Give it all a good stir & let them cook carefully, without a lid, for 10-15 mins or until the juice runs out of them.
  • Step #8 Then you need to transfer them to a sieve set over a bowl to drain off the excess juice.
  • Step #9 Place a saucer with a weight on top of them to press out every drop.
  • Step #10 Roll it out into a circle on a lightly floured surface.
  • Step #11 As you roll, give it quarter turns to keep the round shape & roll it as thinly as possible.
  • Step #12 Now transfer it, rolling it over the pin, to the tin.
  • Step #13 Press it lightly & firmly over the base & sides of the tin, easing any overlapping pastry back down to the sides, as it is important not to stretch it.
  • Step #14 Now trim the edges & press the pastry up about ¼ inch (5 mm) above the rim of the tin all round, & then prick the base all over with a fork.
  • Step #15 After that, paint some of the beaten egg for the filling over the base & sides.
  • Step #16 Now place the tin on the baking sheet & bake for 20-25 mins or until the pastry is crisp & golden.
  • Step #17 Check halfway through the cooking time to make sure that the pastry is not rising up in the centre.
  • Step #18 If it is, just prick it a couple of times & press it back down with your hands.
  • Step #19 While the pastry case is pre-baking, crumble the goats' cheese with your hands, & then carefully mix it with the leeks & shallots in the sieve.
  • Step #20 Now, in a jug, mix the beaten eggs with the crème fraîche or double cream, seasoning with just a little salt (there is some already in the leeks) & a good grinding of freshly milled black pepper.
  • Step #21 As soon as the pastry case is ready, remove it from the oven; arrange the leeks, shallots & cheese all over the base.
  • Step #22 Pour the cream & egg mixture over the top of the cheese, shallots & leeks, then put the tart back on the baking sheet with the oven shelf half pulled out, then carefully slide the shelf back in & bake the tart for 30-35 mins, until it's firm in the centre & the surface has turned a lovely golden brown.
  • Step #23 Next, remove it from the oven & allow it to settle for 10 mins before serving.
  • Step #24 These 10 mins is important, as it will be much easier to cut into portions.
  • Step #25 The best way to remove the tart from the tin is to ease the edges from the sides of the tin with a small knife, then place it on an upturned jar or tin, which will allow you to carefully ease the sides away.
  • Step #26 Next slide a palette knife or wide fish slice underneath & ease the tart on to a plate or board ready to serve, or simply cut it into portions straight from the tin base.
  • Step #27 Serve for picnics, light lunch with mixed salad & baked potatoes or as finger food for a buffet.
  • Enjoy the Goat's Cheese, Shallot & Leek Tart - a Bit of a French Tart! recipe

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Dessert / Pies And Tarts
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