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    Leek and Goat's Cheese Tart

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    Leek and Goat's Cheese Tart

    • Preparation time: 55 minutes, including blind-baking and chilling
    • Cooking time: 35 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Serves: 4


    • 250g shortcrust pastry
    • 450g leeks, trimmed
    • 3 tbsp olive oil
    • Salt and freshly ground pepper
    • 1½ tsp finely chopped lemon thyme
    • 170g soft goat's cheese, such as St Chevrier Ash
    • 100ml whipping cream
    • 1 whole egg plus 1 egg yolk


    1. Preheat the oven to 200°C/gas 6. Roll out the pastry on a floured surface and use to line a 23cm tart dish, 2-3cm deep. Prick the pastry with a fork, line with greaseproof paper or foil, and fill with baking beans. Chill for 30 minutes.
    2. Bake the pastry in the centre of the oven for 15 minutes. Remove the paper and beans and bake for 2-3 minutes more, or until the pastry is dry but not coloured and has lost its raw look. Remove from the oven.
    3. While the pastry is chilling, make the filling. Strip the leeks of tough outer leaves, cut in half lengthways and wash well. Slice finely. Heat the oil in a large frying pan and lightly fry the leeks until just tender. Tip into a bowl. Season to taste.
    4. Beat together the thyme, cheese, cream, egg and yolk. Mix into the leeks and season. Fill the baked tart case with the leek mix and return to the oven, reducing the temperature to 180°C/gas 4. Bake for 35 minutes or until the filling is just set and golden brown. Serve hot, warm or cold, with a green salad, dressed with walnut oil.

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