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Caramelised leek & goat's cheese tart
Caramelised leek & goat's cheese tart
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Subtle shallots shine in a simple and savory tart.
Ingredients:
  • 20g butter
  • 3 leeks, trimmed, cut crossways into 1cm-thick pieces
  • 16.00 gm brown sugar
  • 20.00 ml balsamic vinegar
  • 40.00 gm water
  • 2 sheets frozen butter puff pastry, partially thawed
  • 1 egg, lightly whisked
  • 200g fresh ricotta
  • 100g goat's cheese, crumbled
  • 40.00 ml chopped fresh continental parsley
  • Mixed salad leaves, to serve
Instructions:
  • Preheat the oven to 200C. In a non-stick frying pan over medium-low heat, gently cook half of the leek in a mixture of half the butter and half the oil until golden, about 6 minutes. Season with salt and pepper. In a bowl, combine sugar and vinegar. Pour half of the sugar mixture and half of the water into the pan. Cook the leeks, turning once, for 1-2 minutes until caramelized and almost all the liquid has evaporated. Transfer the leeks to a plate. Wipe the pan clean and repeat the process with the remaining ingredients.
  • 1. Place one pastry sheet on a lined baking tray. Top with the second sheet and carefully seal the edges by pressing down. Use a knife to create a 1.5cm border around the edges without cutting through. Prick the base with a fork. 2. Brush the pastry with egg wash and bake for 10 minutes or until lightly golden. 3. Allow the tart to cool for 5 minutes. Gently press down the centre if it's puffed up.
  • In a bowl, mix together the ricotta, goat's cheese, and parsley. Season the mixture. Spread it over the center of the pastry and layer with leek. Bake until pastry is golden and cooked through, about 15 minutes. Serve alongside mixed salad leaves.

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