Ingredients
1 frozen shortcrust pastry
2 leeks
1 tbsp butter
1 tbsp olive oil
3 eggs
¾ cup cream
50g soft goat’s cheese
1/2 packet
Equipment
- 1 20cm tart tin
- 1 Foil
- 1 Baking weights (or uncooked rice/lentils)
- 1 Baking sheet
- 1 Heavy-based saucepan
- 1 Bowl
- 1 Whisk
Instructions
- Line a 20cm tart tin with pastry. Cover with foil, pressing it gently against the pastry, and place in the freezer for 20 minutes. Preheat oven to 200°C or 180°C fan-forced.
- Fill the lined tart tin with baking weights, uncooked rice or lentils, and place on a baking sheet. Bake for about 15 minutes, until the pastry appears set.
- Remove the baking weights and foil, and then return it to the oven for another 5-10 minutes to lightly brown.
- Wash leeks thoroughly, halve lengthwise then chop roughly. Place in a heavy-based saucepan with butter and olive oil. Cook over lowest temperature, with the lid on, for about 8-10 minutes, stirring occasionally to ensure it doesn’t stick. When it is soft and succulent, season with salt and pepper and set aside.
- Reduce oven temperature to 190°C or 170°C fan-forced.
- In a bowl, whisk eggs and cream until just combined. Add leeks and stir through.
- Pour egg mixture into baked pastry case. Dot the top with goats cheese.
- Bake for 35-45 minutes or until just set in the centre.
Notes
Variation
For a meatier filling, add chopped cooked chicken breast or even some smoked trout to the egg before baking.
Variation
If goat’s cheese is not your thing, a milder cows’ milk feta works well.
