Leek and Goat Cheese Tart with Mushrooms

9:09 pm on 15 May 2006

(Serves 6)

Ingredients

  • PASTRY:
  • 1 ½ cups plain flour, chilled
  • ¼ teaspoon salt
  • 1 teaspoon fresh thyme leaves
  • 130 g unsalted butter, chilled
  • 1/3 - ½ cup ice cold water
  • FILLING:
  • 6 large leeks, white part only, washed well and finely sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoons fresh thyme leaves
  • 2 fresh bay leaves
  • ¼ cup sour cream
  • ¼ cup crumbled fresh goats cheese
  • salt and fresh ground pepper
  • 100 gms fresh button mushrooms, quartered

Method

Place the flour, salt, thyme and butter in the food processor and process until the mixture resembles coarse breadcrumbs. Using the pulse button, add enough chilled water just to bind. Tip out onto a lightly floured bench and bring together quickly and lightly with your hands. Form into a flat disc and roll out into a 34-36 cm round. Transfer to a baking sheet and chill.

Melt 2 tablespoons of the butter in a frypan over a medium heat. Add the leeks and sauté until translucent. Add the thyme leaves, bay leaves and 1 cup of warm water. Cover and simmer until the leeks are nearly tender, about 15 minutes. Remove the lid and continue to cook until virtually all the liquid has evaporated, about 15 minutes. Remove the bay leaves and stir in the sour cream and goat’s cheese. Season well. The sauce should be thick and creamy. Preheat the oven to 200°C.

In another frypan, melt the other 1 tablespoon of butter. Add the mushrooms and sauté for a few minutes until soft and lightly coloured.

Spread the leek mixture evenly over the pastry, leaving a 1-2 inch edge. Fold up the pastry to make a free-form tart. Bake until the pastry is crisp and golden, about 12-15 minutes. Add the mushrooms to the top and bake a further 5 minutes.

Serve hot, cut in wedges and sprinkled with extra thyme.

Suggested Wines to Go With Today's Recipe

SAUVIGNON BLANC:

Allen Scott

Ti Point (Marlborough)

or

PINOT NOIR:

Delta Vineyard

Akarua (Central Otago)

From Nine To Noon

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