cheese and leek tart

INGREDIENTS

1 sheet ready-rolled butter puff pastry
plain flour
20g butter
1 tablespoon olive oil
1 large (500g) leek, sliced thinly
140g goat’s cheese, sliced
2 eggs
2/3 cup (160ml) cream
salt and freshly ground black pepper
frisée lettuce
1 tablespoon vinaigrette

METHOD

Lightly oil a 23cm round, loose-based flan tin. Place pastry on a lightly floured surface; dust top with a little more flour. Roll out until large enough to line tin. Lift pastry into tin, gently ease pastry into side of tin; do not stretch pastry or it will shrink during cooking. Lightly prick base with a fork; place tin on an oven tray. Refrigerate for 20 minutes.

Preheat the oven to hot (220°C/200°C fan forced). Cover pastry with baking paper; fill with uncooked rice or dried beans. Bake in a hot oven for 15 minutes, then remove the paper and rice. Return pastry to oven for a further 1 minute
or until browned. Cool. Reduce oven temperature to moderate (180°C/160°C fan-forced).

Meanwhile, melt butter with oil in a medium frying pan. Add leek; cook,
stirring, for about 10 minutes or until very soft, but not colored. Spread leek onto pastry base; top with the goat’s cheese.

Whisk together eggs and cream, then season well with salt and pepper. Pour over leek and cheese. Bake tart
in a moderate oven for 25 minutes or until set. Cool tart in tin for 5 minutes before lifting out.