No explanation required to this one. Just bake it and enjoy! J
Pastry
180g cold unsalted butter, diced
250g plain flour
Pinch of salt
2 tbsp (40ml) lemon juice
1 tbsp (20ml) cold water
Filling
2 leeks, white part only,
finely sliced
20g butter
20g caster sugar
1 egg
2 egg yolks
180ml cream
Sea salt and freshly ground black pepper
200g soft goat’s cheese, crumbled
3 fresh figs, sliced
1 Preheat oven to 200ºC (180ºC fan-forced). To make the pastry, pulse the butter, flour and salt in a food processor until the mixture resembles breadcrumbs.
2 With the motor running, add the lemon juice and enough water to make the pastry into a ball. Wrap in cling film and rest in fridge for 15 minutes.
3 Roll the pastry out to 3mm thickness and line 8 x 11cm tart cases. Bake the pastry shells for 15 minutes, remove from the oven and allow to cool.
4 To make the filling, gently cook leeks, butter and sugar in a frypan over medium heat until softened and golden. Set aside and allow to cool.
5 In a medium mixing bowl, whisk together the egg, egg yolks, cream and salt and pepper.
6 Divide the cooked leek and goat’s cheese between each tart. Fill each case with the egg and cream mix and bake for 15 minutes until set.
7 While still warm, add a slice of fig to each tart. Serve at room temperature.
180g cold unsalted butter, diced
250g plain flour
Pinch of salt
2 tbsp (40ml) lemon juice
1 tbsp (20ml) cold water
Filling
2 leeks, white part only,
finely sliced
20g butter
20g caster sugar
1 egg
2 egg yolks
180ml cream
Sea salt and freshly ground black pepper
200g soft goat’s cheese, crumbled
3 fresh figs, sliced
1 Preheat oven to 200ºC (180ºC fan-forced). To make the pastry, pulse the butter, flour and salt in a food processor until the mixture resembles breadcrumbs.
2 With the motor running, add the lemon juice and enough water to make the pastry into a ball. Wrap in cling film and rest in fridge for 15 minutes.
3 Roll the pastry out to 3mm thickness and line 8 x 11cm tart cases. Bake the pastry shells for 15 minutes, remove from the oven and allow to cool.
4 To make the filling, gently cook leeks, butter and sugar in a frypan over medium heat until softened and golden. Set aside and allow to cool.
5 In a medium mixing bowl, whisk together the egg, egg yolks, cream and salt and pepper.
6 Divide the cooked leek and goat’s cheese between each tart. Fill each case with the egg and cream mix and bake for 15 minutes until set.
7 While still warm, add a slice of fig to each tart. Serve at room temperature.
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