Leek and Goats Cheese Tart
1 quantity of short crust pastry (if you make your own, add some fresh thyme to the dough)
- 6 large leeks, white part only, washed well and finely sliced
- 3 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves
- 2 fresh bay leaves
- ¼ cup sour cream
- ½ cup crumbled fresh goats cheese
- sea salt and fresh ground pepper
Roll the pastry out into a 34 -36cm round. Transfer to a baking sheet and chill.
Melt 2 tablespoons of the butter in a fry pan over a medium heat.
Add the leeks and sauté until translucent. Add the thyme leaves, bay leaves and 1 cup of warm water. Cover and simmer until the leeks are nearly tender, about 15 minutes.
Remove the lid and continue to cook until virtually all the liquid has evaporated, about 15 minutes.
Remove the bay leaves and stir in the sour cream and half the goats’ cheese. Season well. The sauce should be thick and creamy.
Preheat the oven to 200°C.
Spread the leek mixture evenly over the pastry, leaving a 5cm border. Scatter the remaining goats cheese over the top. Fold the edges of the pastry over to make a free-form tart, pleating as required.
Bake until the pastry is crisp and the goats cheese is golden on the edges, about 12-15 minutes. Serve hot, cut in wedges and garnished with extra thyme.
Suggested wines to complement this recipe
Discovery Point 2008
Huntaway Reserve 2007