Linden Font

Friday, 26 July 2013

Leek, capsicum and goats cheese tart

Leek, capsicum and goats cheese tart

Very recently, some special little babies were born. Two couples, super cool. It wasn't Kim Kardashian (if you thought I would describe her as super cool, I think you've found yourself in the wrong blogtown). And it wasn't Waity Katey (which, by the way, has to be one of the most sexist, patronising "nicknames" the press has ever given a woman, Julia Gillard excluded). Our buddies (two of 'em!) had beautiful little baby boys recently and I couldn't be more smitten with them.

They are both perfect little dudes. That milky beautiful skin, little squeaky noises and the teeny, tiniest fingernails. Fingernails! Gah! Cluck, cluck.

When the first little on came along, I might have gone a little mad with baking. Lasagne, soup, apple crumble, biscuits, a rice gratin. All freezable, all reheatable. All yummable.

Leek, capsicum and goats cheese tart
Leek, capsicum and goats cheese tart

This tart also made it on the list. Unfortunately for them, it did not make it to their house. Matty and I loaded up a basket with food and this one, ahem, didn't fit. I may have failed to mention that it didn't fit because it was already in my belly.

We were hungry. There was a fridge full of food and none of it for eating by us. I rationalised that they probably couldn't freeze it. They might have already eaten. The may not like tarts (yeah, right). Does leek make babies windy? Yep, I think I read that somewhere. There's NO WAY I could feed them this tart. What kind of a friend would do that? Not this one, no siree bob!

They were lucky they didn't get it. It was totally gross. Kinda. Almost. If you ignore the flavour and texture and sweet deliciousness. They really dodged a bullet. A tasty, tasty bullet.

Leek, capsicum and goats cheese tart


75g butter
180g flour
1 egg yolk
2 tbsp water
pinch salt

1 red capsicum
1/3 cup marinated goats fetta
1 leek
5 eggs
2 tbsp cream
2 tbsp olive oil
salt and pepper

Preheat the oven to 220ºC. Put the capsicum in the oven straight on the oven rack. Leave until the skin is black and blistered (could be around 20-30 minutes). Once ready, place in a plastic bag and tie up. This will loosen the skin.

In the bowl of a food processor, combine the flour, salt and butter. Pulse briefly until the mixture resembles breadcrumbs. Add the egg and water, pulsing again until the mix comes together. Tip the mixture out of the bench, knead a couple of times until it has combined. Wrap in plastic and refrigerate for at least 20 minutes.

Reduce the heat in the oven to 180ºC. Grease a 30cm x 7.5cm tart tin (make sure it has a loose bottom so the tart is easy to remove).

Remove from the pastry from the fridge and roll to fit the tart tin. It should roll to be around 3mm thick. Roll it back up the rolling pin. Unroll into the tart tin. Place the pastry into the freezer for around 15 minutes to firm up.

Wash the leek and slice to 5mm wide slices. Saute in olive oil over a low heat until soft and just beginning to caramelise (around 20 minutes).

Remove the pastry from the fridge. Line with baking paper and fill with baking weights (like rice or dried beans). Bake for around 15 minutes. Remove the paper and beans and bake for a further 10 minutes or until nice and flakey-looking.

Fill the tin with the leeks, and break over the goats cheese. Peel the skin from the capsicum, remove the seeds and rinse briefly. Slice into long strips and add to the tart tin. Whisk the eggs and cream until combined and add to the tart tin. You might have too much liquid - no matter, just make an omelette with the remainder.

Bake in the oven for around 25-30 minutes or until golden on top. Serve with a fresh green salad.

Leek, capsicum and goats cheese tart

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