Tag Archives: Leek

Leek & Goats Cheese Tart


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:
pastry ingredients:
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

filling ingredients:
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.

Advertisements

Pot Roast Chicken in a Lardon, White Wine & Creme Fraiche Sauce with Leek & Mustard Mash

This was our Sunday dinner last weekend and inarguably makes my Sunday Food Heaven top 5 list!. We all LOVED it, and needless to say there weren’t many chickenie leftovers!

I’m really into pot roasting meat these days as it by-passes having to use an oven, and as I’m sure most of you are well aware our temporary gas oven is worse than dreadful and best avoided at all costs. I daren’t buy a decent bird or joint of meat until it’s replaced, unless I can pot roast it on the hob. If you have a slightly older chicken (as we had, a gift from a neighbour) then this is also a particularly great way to cook it and retain as much moisture in the meat as you can. Older in age I mean, not old in the sense of it knocking around the fridge for a couple of weeks!.

Steamed in plenty of white wine, lardons (or streaky bacon if you can’t source), thyme, bay, garlic and onion, then thickened with a little crème fraiche at the end, this is a rather splendidly rich dish yet somehow light at the same time. I like to serve a mound of fluffy leek and wholegrain mustard mashed potato on the side as well as a simple steamed green veg, and in our case french beans fresh from the freezer (fresh from the garden last summer anyway!). Leek & mustard mash is also great with sausages, a pork joint or chops or just a plain roasted chicken.

If you happen to have fussy kids (we have one!) then with very little effort you can adapt this dinner to suit the whole family. If your kids don’t ‘do’ sauces as many seem not to (our daughter recoils with horror at anything other than gravy!) then they can just have the plain chicken, leaving even more delish sauce for those that can appreciate it. Similarly on the mash front I tend to keep a little plain mash back before adding the mustard and leeks. As it happened they both ate the lot today, sauce and all.

Enough for 4:

2 tbsps olive oil

salt & pepper

an average sized chicken (about 1.5kg)

1 smallish onion, finely diced

5 cloves of garlic, finely chopped

200g lardons or streaky bacon

500ml white wine

500ml chicken stock

4 large sprigs of thyme, leaves removed

3 bay leaves

4 heaped tbsps of creme fraiche

For the Leek & Mustard Mash:

900g of peeled potatoes, cut into large chunks

1 tbsp olive oil

2 large leeks, thoroughly washed and finely sliced

30g butter

a dash of milk

salt & pepper

1 to 2 tbsps wholegrain mustard

Add the olive oil to a very large saucepan or casserole dish (it must be able to easily contain the chicken and have a lid), place on a low heat. Season the chicken all over with a  little salt and black pepper, massage into the skin. Place the chicken in the pan and turn every few minutes until it’s golden brown on all sides. Remove from the pan and set aside.

Place the onions and garlic in the same pan and sauté on a gentle heat, stirring regularly, for 5 minutes. Add the lardons and cook for a further 5 minutes. Put the chicken back in the pan with the onions and lardons, along with the white wine, chicken stock, the thyme and bay leaves and last but not least a generous grinding of black pepper.

Bring to the boil and simmer very gently for one and a half hours with the lid on. The chicken is ready when it falls easily off the bone.

Whilst the chicken is simmering away make your mash. Boil the potatoes in a saucepan of boiling salted water. While they’re boiling saute the sliced leeks in a tablespoon of olive oil in a frying pan, stir regularly and saute for about 10 minutes until very soft. If the leeks are catching on the bottom a little too much, add a splash of water. When the potatoes are cooked drain and leave to steam for a couple of minutes to dry out. Mash with a potato masher, mashing in the butter, a dash of milk, a pinch of salt and some freshly ground black pepper. Stir in the cooked leeks and the wholegrain mustard. Start with just one tablespoon of the mustard and taste, add more to suit your taste – I like about two tablespoons!.

When the chicken’s cooked, remove from the pan and leave to rest in a covered dish or a roasting pan covered with foil, so that it stays warm. Stir the creme fraiche into the sauce and bring back to the boil. Allow to simmer for 10 to 15 minutes until the sauce has reduced and is a little thicker. Pour into a serving jug.

Carve the chicken and serve with a generous pouring of sauce over thet top, a mound of mash and a green veggie on the side. Perfect.

Have you tried my Coq au VinSimple Chicken Stew or Chicken, Pumpkin & Borlotti Beans recipes?


%d bloggers like this: