Leek and goat's cheese tart
A French classic somewhere between a quiche and a tarte salée. Leek and goat's cheese always works: the soft sweetness of slowly cooked leek against the creamy saltiness of the cheese. The secret of a good quiche is a base that is baked properly dry before the filling goes in. Otherwise you get a soggy bottom. Blind baking with beans or rice sounds dull, but it makes a real difference. Good for lunch with a fresh salad and vinaigrette.
- 1 roll ready-made shortcrust pastry (or homemade, 250 g)
1 Preheat the oven to 180 °C. Lightly grease the Dutch oven. Line it with the pastry and press the edges in well. Prick holes in the base with a fork.
- baking paper + dried beans or rice
2 Lay baking paper in the pan and spread the beans over it. Blind bake for 15 minutes in the oven. Remove the paper and beans. Bake for another 5 minutes until the base is lightly coloured.
- 1 tbsp butter
- 2 leeks
3 Wash the leeks well and slice into thin rings. Melt the butter in the Dutch oven and cook the leek over low heat for 10 minutes until soft. Don't let it brown. Leave to cool a little.
- 3 eggs
- 200 ml cooking cream
- 100 ml whole milk
- salt and pepper
- pinch of nutmeg
- fresh thyme (leaves from 3 sprigs)
4 Whisk the eggs in a bowl with the cream, milk, salt, pepper, nutmeg and thyme leaves.
- 150 g soft goat's cheese
5 Spread the leek over the pre-baked base. Crumble the goat's cheese or cut it into rounds and spread it on top. Pour the egg mixture evenly over it.
6 Bake for 30 to 35 minutes until the filling has set and the top is lightly golden. Test with a knife: if no liquid comes out, it's done. Leave to rest for 10 minutes.
7 Cut while lukewarm or at room temperature.
Ingredients
Step 1
- 1 roll ready-made shortcrust pastry (or homemade, 250 g)
Step 2
- baking paper + dried beans or rice
Step 3
- 1 tbsp butter
- 2 leeks
Step 4
- 3 eggs
- 200 ml cooking cream
- 100 ml whole milk
- salt and pepper
- pinch of nutmeg
- fresh thyme (leaves from 3 sprigs)
Step 5
- 150 g soft goat's cheese
Method
- 1 Preheat the oven to 180 °C. Lightly grease the Dutch oven. Line it with the pastry and press the edges in well. Prick holes in the base with a fork.
- 2 Lay baking paper in the pan and spread the beans over it. Blind bake for 15 minutes in the oven. Remove the paper and beans. Bake for another 5 minutes until the base is lightly coloured.
- 3 Wash the leeks well and slice into thin rings. Melt the butter in the Dutch oven and cook the leek over low heat for 10 minutes until soft. Don't let it brown. Leave to cool a little.
- 4 Whisk the eggs in a bowl with the cream, milk, salt, pepper, nutmeg and thyme leaves.
- 5 Spread the leek over the pre-baked base. Crumble the goat's cheese or cut it into rounds and spread it on top. Pour the egg mixture evenly over it.
- 6 Bake for 30 to 35 minutes until the filling has set and the top is lightly golden. Test with a knife: if no liquid comes out, it's done. Leave to rest for 10 minutes.
- 7 Cut while lukewarm or at room temperature.
