I actually set out to make an asparagus tart, but couldn’t find any priced at less than €4.50 a bunch at the market yesterday (I know they’re having a laugh aren’t they?!) so I made a humble leek tart instead jazzing it up with some punchy goats cheese that we always seem to have so much of lurking in the fridge.
I don’t make tarts or quiches all that often, and every time I do I always wonder why not. They’re really not that fiddly or time consuming, and the pastry can be made in minutes in advance and happily stored in the fridge for several days, or even shop bought. I tend to make a double quantity of the pastry so that I can make a couple of tarts at a time, or a large and several minis for the kids, as they always prefer anything made in miniature. Mini Quiche Lorraine recipe coming shortly!
Enough for four:
130g of plain flour, plus a little extra for rolling
35g of butter, cut into small blocks, straight from the fridge, plus a little extra for greasing the tin
30g of hard vegetable fat, cut unto small blocks, straight from the fridge
a pinch of salt
30g of butter
3-4 medium sized leeks (about 350g prepped and sliced weight)
150g of goats cheese, cut into small pieces (you can include any scrag ends or rind!)
3 large free range eggs, beaten
180ml of half fat creme fraiche (or full fat if you prefer)
salt & pepper
19-25cm width quiche or flat tin
Start by making your pastry. I use a food processor for speed but you can make it by hand too. If you’re using a processor place all the ingredients in the bowl and whiz until the mixture resembles fine breadcrumbs. Add a splash of very cold water (about a tablespoon) and whiz again. When it starts to come together in a ball it’s ready, keep adding a few drops of water until this happens. Remove from the processor and shape together. Wrap in cling film and place in the fridge for at least 30 minutes before using.
If you’re making the pastry by hand place all the ingredients together in a mixing bowl. Rub the fat into the flour with your hands until the mixture resembles fine breadcrumbs. Add a splash of water (about a tablespoon) and mix into the flour and fat with your hands, trying to bring it all together. Keep adding a further few drops of water until the dough comes together and is very smooth. Wrap in cling film and rest in the fridge for 30 minutes.
Pre-heat the oven to 190ºC (gas mark 5, 375ºF).
Whilst the pastry’s resting make your filling. Remove the tough green ends from the leeks and wash the remaining lengths of leeks (you can do this by making a cut across the top and slicing lengthways down a few centimetres, then fanning out under a cold running tap). Once washed, slice them across into 0.5cm thick rounds.
Place a large deep sided frying pan or a saucepan on a gentle heat. Melt the butter and then stir in the cut leeks and a generous pinch of salt and freshly ground black pepper. Cook on this gentle heat for about 15 minutes, stirring regularly, until the leeks are very soft.
Lightly grease your chosen flan tin with butter.
The pastry should now be rested. Roll it out on a floured surface into a round that will fit your tin. Transfer to the tin. Cut off any excess pastry; there should be just enough pastry to overlap the sides by a few mms (the pastry will shrink a little when cooked). Prick the base all over with a fork. Brush the pastry case with a little of the beaten egg for the filling.
You now need to ‘bake blind’ the pastry case in the oven for about 20 to 25 minutes until it’s almost cooked.
Once ready, remove from the oven and dot the goats cheese evenly over the base. Then layer on the cooked leeks. Whisk the creme fraiche into the eggs, season with a little salt and pepper, though not too much as the leeks have already been seasoned, and carefully and evenly pour over the leeks.
Place the tart in the oven and cook for a further 30 minutes until the top’s a lovely golden brown.
Allow to cool for a few minutes and serve whilst warm. Lovely with a light green salad, and perhaps a few buttered new potatoes.