Leek and Goat's Cheese Tart with Walnut Pastry

PASTRY: Process the flour, salt and walnuts in a food processor until the walnuts are finely ground. Add the butter and pulse to coarse crumbs. Add the combined egg yolk and water and pulse 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 regular bake.

Bake the tart blind for 20 minutes (see Cook's note below). Remove the baking beans and paper and bake for another 5-7 minutes, or until golden. Remove and set aside to cool. Reduce the oven to 180°C.

FILLING: Heat the olive oil and butter in a large frying pan and add the leeks, garlic, thyme and 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. Set aside to cool.

Whisk the cream, eggs, egg yolks, mustard 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 35-40 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. Serve warm or at room temperature.

COOK'S NOTE:

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 190°C–200°C oven for up to 20 minutes before removing the paper and weights. The shell should now have taken form. Return to the oven for the time specified in the recipe.