I don’t really like cooking. I’ll do it on occasion when I feel so inclined but I am much more a baker of sweet treats. If I didn’t live with my family I would happily eat things like toast or cereal or maybe even cookies for dinner. I would never cook just for myself (even though I bake for myself all the time. Funny isn’t it?).
However, dishes like this tart (as well as things like quiche) I enjoy making every so often as the fillings are simple and its really more about the pastry. The filling for this tart is quite easy to make, and if you follow my instructions the pastry is quick too – it just needs a while to rest. Make it on the weekend so you can take your time and not rush the pastry, then you can really enjoy dinner.
For the shortcrust pastry
1 1/2 cups plain flour (225g)
115g cold butter, chopped into cubes
A pinch of salt
1/4 cup chilled water (60ml)
Using your stand mixer and the paddle attachment (or a food processor) mix the flour, butter and salt together on a low speed until it resembles coarse breadcrumbs and the butter becomes the size of small peas.
Meet my new rolling pin. He is lovely! With ball bearings and non-stick silicone, he is quickly becoming the new love of my life (don’t worry boyfriend, he will never take your place!). He just makes life so easy.
Butter a 9 inch tart tin. Using your rolling pin, roll out the pastry on a lightly floured surface until 5mm thick or so. Gently ease it into your tart tin and push it into the corners and edges. Lightly prick the entire base and sides with a fork. Cover the whole thing with plastic wrap and refrigerate for 1 hour. This stops the pastry from shrinking when you bake it.
Preheat the oven to 180 C. Line your tart shell with baking paper and fill it with dry beans or rice. Bake for 20 minutes. Remove the beans and filling and bake for another 10 minutes. Allow to cool. In the meantime, make your filling.
For the filling
70g butter, chopped
1 tbsp olive oil
3 leeks, white part only, thinly sliced
1/3 cup dry white wine (80ml)
1/3 cup vegetable stock (80ml)
3 egg yolks
275ml pouring cream
2tbsp finely chopped sage
120g goat’s cheese, crumbled
Heat the butter and olive oil in a frying pan over medium heat. Add leeks and a pinch of salt and cook, stirring occasionally, for 15 minutes until leeks are soft and starting to caramelise. Add wine and simmer for 2 minutes until almost evaporated, then add the stock and simmer for a further 5 minutes until that almost all evaporates. Transfer to a bowl and allow to cool.
Whisk eggs, egg yolks and cream together well in a jug. Season. Put the leek mixture evenly over the base of the tart. Sprinkle the sage over the top, then pour in the egg mixture. Scatter the tart with goat’s cheese. Bake for 30 minutes until golden and set. Enjoy with a green salad. Serves 6.