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Caramelised leek and goat's cheese tart


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Ingredients

8 slice(s)

Shortcrust pastry

  • 90 g unsalted butter, plus extra for greasing
  • 180 g plain flour
  • ½ tsp salt
  • 1 egg yolk
  • 30 g cold water

Filling

  • 1 leek, trimmed, white and pale green part only (approx. 160 g), cut into pieces
  • 50 g Butter
  • 1 tbsp brown sugar
  • 2 tsp white wine vinegar
  • 3 eggs
  • 200 g pouring (whipping) cream
  • 70 g goat's cheese (chevre), cut or broken into pieces (1 cm)
  • 3 Roma tomatoes, cut into quarters lengthways
  • 8 anchovy fillets, (optional)
  • salt, to taste
  • ground black pepper, to taste
  • fresh flat-leaf parsley, for garnishing
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Recipe's preparation

    Shortcrust pastry
  1. Grease a tart tin (23 cm) and set aside.

  2. Place butter, flour and salt into mixing bowl and mix 6 sec/speed 8.

  3. Add egg yolk and cold water and mix 10 sec/speed 8.

  4. Transfer dough onto a ThermoMat or lightly floured surface and shape into a ball. Wrap dough in ThermoMat or plastic wrap and place into refrigerator to rest for 30 minutes.

  5. Once chilled, place dough between ThermoMat and a sheet of baking paper, or between two sheets of baking paper, and roll out to a 3 mm thickness. Line base and sides of prepared tart tin with pastry.

  6. With the tip of a knife, dock the pastry by poking a few small holes in the pastry to allow air to escape from pastry while it is cooking to prevent bubbling.

  7. Return tin to refrigerator to rest for a further 30 minutes and preheat oven to 160°C.

  8. Place pie weights onto pastry. Bake for approx. 20 minutes (160°C) or until pastry has a crisp finish and looks dry all over. Carefully remove pie weights with tongs as they will be hot. Set aside to cool completely (approx. 30 minutes).

  9. Filling
  10. Place leek in mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

  11. Add butter and cook 4 min/Varoma/speed 1.

  12. Add sugar and vinegar and cook 2 min/Varoma/speed 1. Set caramelised leeks aside. Allow mixing bowl to cool. Do not wash mixing bowl.

  13. Place eggs and cream into mixing bowl and blend 10 sec/ speed 5.

  14. Pour half of the egg mixture into cooled pastry shell.

  15. Add caramelised leeks, then dot with goat's cheese and top with remaining egg mixture. Arrange tomato slices and anchovy fillets on top of egg mixture.

  16. Bake for 30-40 minutes (160°C), or until filling is set in the middle.

  17. Season to taste, allow to cool slightly (approx. 15 minutes) and garnish with parsley before serving warm.

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Accessories you need

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Tip

· Serve this tart with a rocket and pear salad. · If you do not have pie weights, you can use dried beans or rice. Carefully scoop beans or rice out of pastry shell after baking. · To make a vegetarian version of this dish simply omit the anchovy fillets.

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Comments

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  • Really lovely flavour of

    Submitted by from a snug kitchen on 13. November 2016 - 15:28.

    Really lovely flavour of caramelised leeks, went well with swapping other ingredients, used  roast pumpkin and feta with mini Roma tomwtoes. Delicious. 

    simplicity and creativity with confidence

    www.facebook.com/groups/fromasnugkitchen/

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  • I'm only new to Thermomix,

    Submitted by Steph_Crandall on 11. December 2015 - 18:31.

    I'm only new to Thermomix, love the sounds of this recipe.

    I love anchovies, but my family doesn't, so I'm going to replace them with some smoked spec or a good quality bacon. It should still have the 'salt cured' flavour that anchovies would give it (without the fishy taste).

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  • Loved this! So easy and so

    Submitted by Morgang on 10. September 2015 - 20:44.

    Loved this! So easy and so delish. I omitted the anchovies and was still beautiful. Will definitely be making this again 

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  • Great thinking leaving

    Submitted by Maria Stuart on 18. May 2015 - 12:48.

    Great thinking leaving anchovies out with using feta instead. Glad you understand the pastry technique - sounds like you nailed it!! Well done

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  • This is a lovely tart, I used

    Submitted by Smartremark on 17. May 2015 - 17:57.

    This is a lovely tart, I used feta as I didn't have goats cheese, and omitted the anchovies.  The pastry, although easy, is time consuming ie, resting, rolling, baking, cooling, etc, as is with many pastry dishes, but the results are worth it.  I used a Tupperware silicon flan form, dough fitted perfectly.

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  • Glad you liked it & great

    Submitted by Maria Stuart on 30. June 2014 - 20:52.

    Glad you liked it & great work making pastry! 

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  • Great recipe, so proud of

    Submitted by Mich2013 on 30. June 2014 - 20:47.

    Great recipe, so proud of making my own pastry!! I used mostly cheddar cheese and some feta, next time I will use goats cheese (never used that before and out of my comfort zone, but what the hell!!) thanks for the recipe tmrc_emoticons.)

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  • good point! just editied

    Submitted by Maria Stuart on 30. June 2014 - 09:53.

    good point! just editied recipe to say that they are optional 

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  •  The anchovies are a bit

    Submitted by bubaduba on 29. June 2014 - 15:32.

     The anchovies are a bit strong, if they are not one's thing. Otherwise, delicious.

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  • My family and friends love

    Submitted by Robboerat on 24. June 2014 - 17:54.

    My family and friends love this recipe.  I used fetta cheese and capsicum the first time I made it as I didn't have any tomatoes.  I still use fetta cheese and will add olives the next time I bake it.

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  • Glad you liked it Kelly -

    Submitted by Maria Stuart on 10. June 2014 - 14:27.

    Glad you liked it Kelly - thanks for the votes!!

    Cheers,

    Maria

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  • Hi Ashley, you can easily

    Submitted by Maria Stuart on 10. June 2014 - 14:26.

    Hi Ashley,

    you can easily leave out the anchovies (they are optional really) perhaps use some fetta cheese crumbled if you do want that saltier flavour without the fish flavour - recipe will be beautiful with the two cheeses - let me know how you go!

    Cheers

    Maria

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  • QUESTION - If your not a

    Submitted by Ashyvan on 10. June 2014 - 12:09.

    QUESTION - If your not a massive fan of anchovies are there any alternatives to keep that salty flavour without the anchovy flavour? Has anyone made this recipe without them and if so did it turn out just as good?

    Thanks!

    Ashley Van Niekerk - Thermomix Representative Mildura VIC 3500

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  • OMG - yummy.  Its great.  I

    Submitted by Kelly Anderson on 10. June 2014 - 12:03.

    OMG - yummy.  Its great.  I didnt even wait the 2nd cooling period for the pastry and poured it in warm.  So good tmrc_emoticons.)

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  • Hi Ellen, that is great - any

    Submitted by Maria Stuart on 9. June 2014 - 15:29.

    Hi Ellen,

    that is great - any cheese as long as it isnt too strong is ok! Shredded parmesan could also be nice

    Cheers,

    Maria

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  • Sounds yum...I'll give it a

    Submitted by tayapetsheny on 9. June 2014 - 14:45.

    Sounds yum...I'll give it a go when I get mt thermo.

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  • I did not have any goats

    Submitted by Ellen jh on 8. June 2014 - 13:57.

    I did not have any goats cheese so used what I had(ordinary Kraft cheddar). It turned out really well, will be making it again, with goats cheese next time.

    Love my thermomix!

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