Quick & Easy

Goat’s cheese and leek tart

Goats Cheese and Leek TartAustralian Women's Weekly



1.Lightly oil a 23cm round, loose-based flan tin. Place pastry on a lightly floured surface; dust top with a little more flour. Roll out until large enough to line tin. Lift pastry into tin, gently ease pastry into side of tin; do not stretch pastry or it will shrink during cooking. Lightly prick base with a fork; place tin on an oven tray. Refrigerate for 20 minutes.
2.Preheat the oven to 220°C (200°C fan-forced). Cover pastry with baking paper; fill with uncooked rice or dried beans. Bake in a hot oven for 15 minutes, and then remove the paper and rice. Return pastry to oven for a further 1 minute or until browned. Cool. Reduce oven temperature to 180°C (160°C fan-forced).
3.Meanwhile, melt butter with oil in a medium frying pan. Add leek; cook, stirring, for about 10 minutes or until very soft, but not coloured. Spread leek onto pastry base; top with the goat’s cheese.
4.Whisk together eggs and cream, then season well with salt and pepper. Pour over leek and cheese. Bake tart in a moderate oven for 25 minutes before with frisee.
5.Toss frisee with vinaigrette. Serve tart warm with frisee.

Not suitable to freeze or microwave.


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