Leek and goat's cheese tart
Savoury tarts are perfect for a winter lunch. Serve with a salad of rocket leaves dressed with a sharp vinaigrette.
- Place the flour and salt in a food processor. Pulse once to distribute the salt evenly, then add the butter(chilled and diced) and pulse until the mix resembles fine crumbs. Add the water and pulse once or twice, but don’t allow the mix to form a ball. Turn out onto a clean bench and knead lightly to bring it together. Form into a ball and chill for at least 2 hours (the dough can be frozen for later use).
- On a lightly floured surface roll out the dough to 4mm thick. Place in a 30cm-long tart tin and trim. Refrigerate for at least 30 minutes.
- Preheat the oven to 180C. Prick the base with a fork, cover with baking paper, fill with dried beans, rice or ceramic beans, and blind bake for 20 minutes. Remove the paper and beans and cool on a rack before filling.
- To make the filling, trim the leeks, discarding the tough green part, then wash well and slice thinly. Melt the butter in a large saucepan, then add the leeks and sauté for 5 minutes. Cover with a lid and steam the leeks for 5 minutes over a low heat until soft and uncoloured. Mix in the chopped thyme leaves and olives.
- Lightly beat the eggs and crème fraîche until smooth, then season with salt and pepper. Place the leeks in the tart shell, pour over the egg mixture and top with the cheese. Bake at 180C for 20 minutes or until just set. Cool for 10 minutes before cutting.