Tue, 28 January 2020
RECIPE:
Leek, Chorizo and Goat’s Cheese Tart
This is a favourite of mine. It is a most substantial starter or main course. The pastry recipe for this dish can be doubled and frozen in advance. Try experimenting using other varieties of fillings in this dish also.
Ingredients:
Short crust Pastry:
10oz/300g plain flour
5oz/150g hard butter
Pinch of Salt
Ice cold water (6-8 tablespoons-approx)
Filling:
2 leeks-thinly sliced
8 mushrooms-sliced
5oz/150g chorizo-cut into slices
3 large free range eggs
5floz/150ml milk
2floz/50ml pouring cream
Seasoning
1oz/25g butter
5oz/150g goats cheese-crumbled
Method:
Begin by making the savoury pastry. Sieve the plain flour into a large mixing bowl. Add in the pinch of salt. Cut the butter into pieces and add this to the flour and salt. Using the tips of your fingers rub the butter into the flour until the mixture resembles fine breadcrumbs. Next mix in the water, gradually, until the mixture all comes together into a ball. Kneed lightly to achieve a smooth pastry and then wrap it in cling film and refrigerate for at least 1 hour but for longer if time will allow.
Preheat the oven to 180C/350F/Gas Mark 4.
Roll out the pastry into a large circle and use it to line a 9inch/23cm loose bottomed flan ring or a large ceramic quiche dish. Lightly blind bake the pastry for 10-12 minutes
Meanwhile wash and thinly slice the leeks. Heat the butter in a medium sized frying pan and add to the butter the leeks and mushrooms and cook on a gentle heat until they have softened down. This will probably take in the region of 5-6 minutes on a low heat. Season with salt and black pepper and transfer to a bowl and allow the mixture to cool down.
At this stage you need to take a large mixing bowl and whisk the eggs, milk and cream together.
When the leeks have cooled sufficiently spread them over the base of the pastry lined mould. Neatly arrange the sliced chorizo on top. Pour the whisked egg custard on top of the creamy leek mixture and sprinkle with the goats cheese. Transfer the entire dish to the preheated oven.
Bake for 25-30 minutes or until the pastry is cooked through and the egg custard has set sufficiently around the leeks.
Remove from the oven and allow the tart to rest for at least 10-12 minutes before cutting and serving. Garnish with some chopped herbs and some additional crumbled goats cheese.
Alternatively you can make individual versions of these tarts as well by lining a 12 cup muffin tin with the shortcrust pastry and continue to follow the instructions as above. There is no need to blind bake the individual ones.. Bake for approx. 20 mins
