FOR THE PASTRY
1 oz Firm goats’ cheese;
-(rindless)
4 oz Plain flour; plus extra for
; dusting
1 Pinches salt
1 oz Softened lard
1 oz Softened butter
Little cold water
FOR THE FILLING
6 oz Leeks ie 12 oz trimmed
-weight
6 oz Firm goats’ cheese;
-(rindless)
1/2 oz Butter
3 lg Eggs; beaten
7 fl Creme fraiche or double
-cream
4 Spring onions; trimmed and
-finely
; sliced, including
; the green parts
Salt and freshly milled
-black pepper
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
Yields
1 servings