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Braised leek and goats cheese tart


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Ingredients

12 portion(s)

Filling

  • 1 clove garlic
  • 400 g leek (whites only)
  • 50 g Butter
  • 100 g white wile
  • 150 g water
  • 1 tbsp TM stock concentrate
  • 100 g cream
  • seasoning to taste

Tart

  • 4 sheets Filo Pastry
  • 30 g Butter
  • 100 g goats cheese
  • 100 g Parmesan cheese
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Recipe's preparation

    Filling
  1. place garlic in bowl and chop for 5 seconds/speed 6.

    Chop leek into inch size pieces. Place in bowl and chop for 2-3 seconds/speed 6. Add butter and saute Counter-clockwise operation for 3 minutes/Varoma temp/speed 1. Add white wine, stock concentrate and water. Saute 15 minutes/varoma temperature/speed 1 or untill liquid has completely evaporated. Add cream and cook 8 minutes/varoma temperature/speed 1. Adjust seasoning and alow to cool.

  2. Melt 30g of butter. Lay sheet of filo pastry on bench and brush with butter. Layer with another sheet af pastry. repeat process using 4 sheets of pastry. Grease muffin tins and cut pastry into small squares to fit in tin. Crumble goats cheese into tart shells, divide leek mixture eavenly into shells, sprinkle with parmesan cheese and bake at 180C for 20minutes.

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Accessories you need

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Tip

Serve with a rocket salad and drizzle with balsamic glaze.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This is so delicious!  I will

    Submitted by gemgilbert on 14. March 2016 - 09:35.

    This is so delicious!  I will definitely make it again.  Thanks for sharing.

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  • Made these with feta instead

    Submitted by kaz77w on 11. February 2014 - 10:40.

    Made these with feta instead of goats cheese and served with a pear and rocket salad drizzled with balsamic glaze. Super dish, very impressive and my husband loved it. Why go out to eat!! Thanks for the recipe.

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  • Quite lovely as an entreè

    Submitted by KaceKanKook on 27. January 2014 - 11:40.

    Quite lovely as an entreè

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  • These are delicious!!! One of

    Submitted by Adelle Cimo on 4. December 2013 - 10:49.

    These are delicious!!! One of my favs!!!

    Adelle Smile

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  • Yes these taste just as good

    Submitted by mixwithjohn on 5. November 2013 - 18:39.

    Yes these taste just as good heated up as they do when cooked fresh. Enjoy!

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  • I was wondering if these

    Submitted by WinterBagel on 4. November 2013 - 11:17.

    I was wondering if these could be made a few hours ahead of time, kept in the fridge and then pop in the oven when ready for eat? Thanks! Looks good!

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  • Looks yummy, I look forward

    Submitted by mummalise on 31. October 2013 - 20:16.

    Looks yummy, I look forward to trying it out!

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