Leek and Goat’s Cheese Tart with Thyme Pastry

by Xanthe Clay from The Contented Cook (Kyle Books)

Photography: Tara Fisher

Leeks and goats’ cheese make the most fantastic combination, the sweetness of the leeks balanced by the salty pungent cheese.  If you prefer, use long slices of Brie, arranged like the spokes of a wheel, or Cheshire cheese crumbled over.

Getting ahead

The pastry can be made up to a month in advance and frozen, then baked up to a day ahead.

The filling can be made a day ahead and kept in a covered bowl in the fridge.

The tart is best filled and baked on the day of the party but could be made a day ahead.  Keep it in the fridge overnight and allow it to come back to room temperature before serving.

Ingredients

FOR THE PASTRY

Leaves from a large handful of fresh thyme sprigs

100g butter

200g flour

2 eggs, separated

Salt

FOR THE FILLING

4 really large, 6 medium or 8 small leeks, cut into slices 5mm thick, white and pale green parts only

60g butter

425ml double cream

6 egg yolks

200g goats’ cheese log

Salt and freshly ground black pepper

Method

Make the pastry first.  Put the thyme leaves with the butter, flour and a fat pinch of salt in a food-processor and whizz until well blended.  Add the egg yolks and whizz again briefly, until the mixture resembles coarse fresh breadcrumbs.  Stop the machine and squeeze together some of the crumbs to check if they hold together.  If not, add one of the egg whites and blend again briefly.

Tip the ‘crumbs’ onto a plate. Press together into a disc, cover the plate and refrigerate for about 30 minutes.

Preheat the oven to 200C/gas mark 6.   Roll out the pastry to line a 30cm loose-based flan tin, saving any scraps.  Prick the base well and bake blind, covered with a sheet of baking parchment and weighed down with beans or rice, for about 15 minutes, removing the paper and beans or rice for the last few minutes.  The pastry should be straw coloured and cooked through.

Use the scraps of pastry to patch up any cracks which have appeared in the pastry, and brush with the last egg white.  Remove from the oven and set aside while you make the filling.  Lower the oven to 180C/gas 4.

Soak the slices of leek, separating out the rings for a bit, for about 30 minutes in a large bowl of cold water. Scoop out, leaving any grit and dirt at the bottom of the bowl, and dry in a salad spinner or in a large tea towel. 

Melt the butter in a large frying pan, add the leeks and stir until well coated with butter.  Cook until soft, and all the liquid has evaporated.  Allow to cool slightly.

Whisk together the cream, egg yolks, ½ teaspoon of salt and a good grinding of black pepper, and add the leeks.  Tip into the prepared pastry case and distribute the leeks evenly.  Slice the cheese into six or so slices.  Discard the ends of the rind, but I think it’s fine to leave the soft, edible rind around each slice.  Arrange the slices on the tart.

Bake for 30-40 minutes, until the tart is lightly browned but still slightly wobbly in the centre.  Serve warm (not hot) or at room temperature.

Drinks tasted on air, alongside the dish: