Leek And Goats’ Cheese Tart Pt 1

INGREDIENTS

INSTRUCTIONS

You'll need a 7 1/2"/19cm diameter fluted quiche tin with a removable
base, 1 1/4"/3cm deep, very lightly buttered, and a small, solid
baking sheet  1 Sift the flour with a pinch of salt in a large bowl,
holding the  sieve up high to give it a good airing. Add the lard and
butter and  lightly rub the fat into the flour with your fingertips,
again  lifting the mixture up high all the time.  2 When everything is
crumbly, coarsely grate the goats' cheese in and  sprinkle in about 1
tbsp cold water. Mix the pastry with a knife and  then finish off with
your hands, adding a few more drops of water,  till you have a smooth
dough that will leave the bowl clean.  3 Put the pastry into a
polythene bag and rest in the fridge for 30  minutes. Preheat oven to
190c/375f/Gas 5. Heat the baking sheet on the  centre shelf.  4 For the
Leeks: Take the tough green ends off and throw them out.  Make a
vertical split about halfway down the centre of each one.  5 Clean by
running under the cold water tap while you fan out the  layers to rid
them of any hidden dust and grit. Halve lengthways and  chop into 1cm/
1/2" slices. In a medium sized frying pan, melt the  butter on a gentle
heat and add the leeks and some salt.  6 Give the leeks a good stir and
cook gently without a lid, for 10-15  minutes until the juice runs out.
Add to a sieve set on a bowl to  drain off excess juice. Add a saucer
with a weight on top to press  out every last drop.  7 By now the
pastry will have rested, so remove from the fridge and  roll into a
circle on a lightly floured surface. Give quarter turns  to keep the
round shape, and roll as thinly as possible.  8 Transfer it, rolling it
over the pin, to the tin. Press lightly and  firmly over the base and
sides of the tin, easing any overlapping  pastry back down to the sides
- don't stretch it.  9 Trim the edges and press the pastry up about
5mm/ 1/4" above the  rim all round. Prick the base all over with a
fork. Paint some beaten  egg from the filling on the base and sides.
10 Bake the tin on the baking sheet for 20-25 minutes until crisp and
golden. Check halfway through cooking to make sure the pastry isn't
rising in the centre. If it is, prick a couple of times and press  down
with your hands.  11 While the pastry case is pre-baking, crumble the
goats' cheese  with your hands, and gently combine it with the leeks in
the sieve.  12 In a jug, mix the beaten eggs with the creme fraiche or
double  cream, seasoning with a little salt (there's already some in
the  leeks) and a good grinding of freshly milled black pepper.  13 As
soon as the pastry case is ready, remove from the oven, arrange  the
leeks and cheese over the base and sprinkle the spring onions  over the
top.  14 Slowly pour half the cream and egg mix in, put the tart back
on the  baking sheet with the oven shelf half pulled out and pour in
the rest  of the mix. Slide the shelf in and bake the tart for 30-35
minutes,  until firm in the centre and a lovely golden brown.  15
Remove from the oven and rest for 10 minutes before serving - this
will make it easier to cut into portions.  16 Remove from the tin by
easing the edges from the sides with a small  knife and put on an
upturned jar or tin. This will allow you to ease  the sides away.  17
Slide a palette knife or wide fish slice underneath and ease the  tart
onto a plate or board to serve, or cut into portions straight  from the
tin base. continued in part 2

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