You can use any aged goat's cheese for this tart. It just needs to be firm enough to slice thinly without crumbling. Serve with a salad of blanched green beans and crisp leaves dressed with a simple vinaigrette for the perfect weekend lunch.
- 50 gm butter, coarsely chopped
- 2 leeks, thinly sliced
- 1 garlic clove, finely chopped
- 185 ml dry white wine
- 400 gm crème fraîche
- 3 eggs
- ¼ cup each (loosely packed) flat-leaf parsley, thyme, chervil and tarragon
- 250 gm aged goat’s cheese, such as Le Chevrot
- 300 gm (2 cups) plain flour
- 200 gm cold butter, coarsely chopped
- 60 ml carbonated mineral water
- To serve: salad of beans and greens
- 1For pâte brisée, process flour, butter and 1 tsp sea salt in a food processor until mixture resembles fine crumbs. Add enough mineral water to just bring dough together. Turn onto a lightly floured surface, knead lightly until smooth, wrap in plastic wrap and refrigerate for 2 hours to rest. Preheat oven to 180C. Roll out on a lightly floured surface to 3mm thick, line a 28cm-diameter 3cm-deep tart tin and refrigerate for 45 minutes to rest. Trim edges, blind bake until light golden (10-12 minutes), remove paper and weights and bake until dry and golden (8-10 minutes), then set aside.
- 2Meanwhile, heat butter in a large frying pan over medium-high heat, add leek and garlic and stir occasionally until golden and tender (8-10 minutes). Add wine, season to taste, simmer until completely evaporated (2-3 minutes), cool completely. Process in a food processor until puréed, season to taste. Add crème fraîche, eggs and herbs, process to combine then pour into pastry case. Thinly slice goat’s cheese into rounds with a sharp knife, arrange over tart and bake until golden and set (20-25 minutes). Stand in tin for 10 minutes then serve with a vinaigrette-dressed salad of beans and greens.
Drink Suggestion: Chablis. Drink suggestion by Max Allen
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