Leek and Goat’s Cheese Tart with Walnut Pastry (v)
Crisp, golden pastry topped with goat’s cheese, walnuts and baby rocket leaves makes a delicious lunch.
PASTRY
1¼ cups plain flour
pinch of salt
70 grams walnuts, roasted
120 grams cold butter, diced
1 large egg yolk
3 tablespoons chilled water
FILLING
2 tablespoons olive oil
small knob of butter
3 large leeks
2 cloves garlic, crushed
2 tablespoons chopped thyme
1 teaspoon sea salt
½ cup cream
2 large eggs
2 large egg yolks
2 tablespoons grain mustard
¼ teaspoon freshly grated nutmeg
sea salt and freshly ground pepper
150 grams goat’s cheese, cut into rounds
TO SERVE
baby rocket leaves and a few extra walnuts
EQUIPMENT: Lightly grease a 24cm x 3cm tart tin with a removable base.
PASTRY: Process the flour, salt and walnuts in a food processor until the walnuts are finely ground. Add the butter and pulse to coarse crumbs. Add the combined egg yolk and water and pulse until the dough just starts to come together. Tip onto the bench and form into a flat disc. Cover in plastic wrap and refrigerate for 30 minutes. Roll out on a lightly floured bench and line the tart tin. Refrigerate or freeze until firm.
Preheat the oven to 200°C regular bake.
Bake the tart blind (see "Useful techniques", page 220) for 20 minutes. Remove the baking beans and paper and bake for another 5-7 minutes, or until golden. Remove and set aside to cool. Reduce the oven to 180°C.
FILLING: Heat the olive oil and butter in a large frying pan and add the leeks, garlic, thyme and salt. Cover and cook over a medium low heat for 15 minutes, turning occasionally. Uncover and cook until all the liquid has evaporated and the leeks are tender. Set aside to cool.
Whisk the cream, eggs, egg yolks, mustard and nutmeg in a
