Crisp, golden pastry topped with goat's cheese, walnuts and baby rocket leaves makes a delicious lunch.
1¼ cups plain flour
pinch of salt
70 grams walnuts, roasted
120 grams cold butter, diced
1 large 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 cream
2 large eggs
2 large egg yolks
2 tablespoons grain mustard
¼ teaspoon freshly grated nutmeg
sea salt and freshly ground pepper
150 grams goat’s cheese, cut into rounds
baby rocket leaves and a few extra walnuts
EQUIPMENT: Lightly grease a 24cm x 3cm tart tin with a removable base.
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.
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.