Leeks and Goat Cheese Tart……

Opened the fridge and I swear the Leeks just jumped at me! Then I remembered buying them a week ago for whatever reason and then forgetting about them. So time to give them some attention.

Found a lovely block of goats cheese hiding in the fridge too, so after putting together a batch of my mothers lovely Tart dough, my Leeks and Goat Cheese tart was on its way!

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Here is the recipe for my mum’s Tart dough, I use it for everything and if you don’t want to have the sweet and savory mix, leave the sugar out and replace with 1/4 tsp of salt.

  • 125 grams of butter
  • 1 egg yolk
  • 3 spoonfuls of sugar
  • 1 1/2 cups of flour

Once the dough comes together, press it into a tart mold and then prick it with a fork all over to make sure it doesn’t rise.

Cook in a 375 deg oven for 20 minutes or until nice and golden.

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Now for the filling

  • 3/4 sliced thin, green part only
  • 1 onion diced
  • 4 oz diced goats cheese
  • 1 egg & 1 egg white (left over from the dough)
  • 1 cup of heavy cream

Sauté in a drizzle of olive oil, the leeks and onions in a pan until they are nicely caramelized. Evenly distribute the mixture and the diced goats cheese into the already baked pie crust.

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With a fork beat the cream and eggs together, add 3/4 tsp of salt and 1/2 tsp of black pepper. Poor this mixture over the leeks and cheese.

Bake for 20 minutes in a 375 deg oven.

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