Vegetarian mains
Leek and goat's cheese tart
With the sweetness of the leeks offset by the tangy cheese, this makes a delectable vegetarian main. It's good both warm and cold and will last well in the fridge for a couple of days. Eat alongside a crisp green salad with a sharp vinaigrette dressing - rocket leaves go particularly well. If you're not partial to goat's cheese, substitute feta.
Ingredients
for the shortcrust pastry
- 175g plain flour
- 1 tsp caster sugar
- pinch salt
- 125g cold unsalted butter, cut into small cubes
- about 3 tsp cold water
for the topping
- 6 leeks, washed and thinly sliced
- 50g butter
- leaves from 1 thyme sprig
- 50g goat's cheese
- salt and pepper
Method
First make the pastry.
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Step 1
Put the flour, sugar and salt in a food processor and process briefly to mix. Add the butter and pulse until the mixture resembles fine breadcrumbs. Transfer to a bowl and stir in enough water to make a dough. Wrap in cling film and chill for at least 30 minutes
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Step 2
Preheat an oven to 200°C/Gas 6.
Make the topping
-
Step 1
while the pastry is chilling. Sauté the leeks in the butter with the thyme sprigs until soft and translucent.
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Step 2
Roll out the pastry into a rough circle and cover with leeks. Roughly crumble some goat's cheese over the top and bake for 15-20 minutes, until the cheese and pastry are lightly browned.
