leek, feta & sage tart with sour cream pastry

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leek, feta & sage tart with sour cream pastry

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Ingredients

4 portion(s)

sour cream pastry

180 g plain flour
60 g unsalted butter
50 g sour cream
pinch salt
1 small egg

leek & feta filling

1 small leek, white and light green part only
20 g unsalted butter
1 garlic clove
1/2 teaspoon sea salt
30 g dry white wine
30 g stock, made from vegetable stock concentrate
1 Whole egg
1 egg yolk
50 g single cream
2 fresh sage leaves
1/2 teaspoon parsley
120 g Persian Feta

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6

55min

Preparation 25min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
1st main course

Recipe's preparation

sour cream pastry

lightly spray or grease 4 individual 9cm tart cases.

1. place flour & butter in jug, turbo x 2.

2. add sour cream, salt & egg, mix sp 4 until comes together.

3. divide into 4 balls, wrap with cling film and refridgerate for 1 hour.

4. roll each ball to 3 mm thick, then gently press into prepared tart cases. place back in fridge for 30 mins.

5. preheat oven to 180c.

6. trim any excess, cover with small square of baking paper and fill with rice or baking beads.

7. blind bake for 10 mins.

leek & feta filling

1. chop sage and parsley 3 sec, sp.6. set aside.

2. slice leek in half lengthways and wash, roughly chop add to jug with garlic clove.

chop 3 secs sp4.

3. add butter,oil and salt.

saute 10mins, 100c, sp 1.

4. add white wine

simmer 2mins, 100c, sp 1.

5. add stock,

simmer 2 mins, 100c, sp1.

transfer to a bowl, add freshly ground pepper and cool completely.

clean jug, insert butterfly whisk

6. add egg, egg yolk and cream.

whisk 2 min, sp4.

7. add to cooled leek mixture with reserved herbs. check seasoning.

8. evenly spoon mixture into bottom of blind baked tart case and scatter with persian feta.

9. bake for 20 mins or until just set.

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Tip

adapted from Neil Perry's caramelised leek, goats cheese & sage tart.

Freezes well.

pastry can be made a day ahead and filled when ready.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.