1¼ cups plain flour
pinch of salt
70 grams walnuts, roasted
120 grams butter, diced and chilled
1 egg yolk
3 tablespoons chilled water
2 tablespoons olive oil
small knob of butter
3 large leeks
2 cloves garlic, crushed
2 tablespoons chopped thyme
1 teaspoon sea salt
½ cup sour cream
½ cup cream
2 egg yolks
¼ teaspoon freshly grated nutmeg
sea salt and freshly ground pepper
100 gram log goat’s cheese, cut into rounds
baby rocket leaves and a few extra walnuts
Lightly grease a 24 cm x 3 cm tart tin with a removable base.
Pastry: Put the flour, salt and walnuts in a food processor and process until the walnuts are finely ground. Add the butter and pulse to coarse crumbs. Combine the egg yolk and water and add to the flour. Using the pulse button, process until the dough just starts to come together.
Tip onto the bench and form into a flat disc. Cover in plastic wrap and refrigerate for 30 minutes. Roll out on a lightly floured bench and line the tart tin. Refrigerate or freeze until firm.
Preheat the oven to 200˚C.
Bake the tart blind for 20 minutes, remove the baking beans and paper and bake for a further 5-7 minutes or until the pastry is golden. Cool.
Reduce the oven temperature to 180˚C.
Filling: Heat the olive oil and butter in a large sauté pan and add the leeks, garlic, thyme and a good pinch of salt. Cover and cook over a medium low heat for 15 minutes, turning occasionally. Uncover and cook until all the liquid has evaporated and the leeks are tender. Stir in the sour cream then set aside to cool.
Whisk the cream, eggs and egg yolks and nutmeg in a bowl and season. Add the leeks and combine. Pour into the tart case and top with the goat’s cheese. Bake for 25–30 minutes until the filling is set and firm to the touch. Rest for 30 minutes before removing from the tin.
To serve: Place the tart on a serving platter and scatter with a small handful of baby rocket leaves and a few extra walnuts if desired. Serve warm or at room temperature. Serves 8
To bake blind: line a prepared pastry case with baking paper and fill with pie weights or dried beans. The beans support the pastry as it cooks. Bake in a preheated 190ºC - 200ºC oven for up to 20 minutes before removing the paper and weights. The shell should now have taken form so return to the oven for the specified cooking time until completely cooked and golden.