This is an attempt to recreate my favourite tart from the Le Chalet du Pain bakery in Tignes, France. Perfect to make at this time of year with young leeks and creamy goats cheese, it reminds me of sitting about in the late afternoon sun after a day on the mountain, tired but happy.
The pastry case can be made ahead and stored in an airtight container if you want to be prepared, and once cooked the tart keeps fine for a day or so in the fridge. I like it best at room temperature so its makes perfect picnic food or packed lunch for me!
Leek & goats cheese tart
20cm tart or quiche case
For the pastry:
90g wholemeal flour
180g plain flour
135g cold butter, diced
A little cold milk
For the filling:
4-6 small leeks, trimmed & finely sliced
1 small log of goats cheese
4 large eggs
2 tbsp crème fraiche
Pink pepper to garnish
To make the pastry sift both types of flour into a bowl and rub in the butter using your fingertips until no large lumps remain. Add the cold milk one tablespoon at a time, at first using a knife to mix then bringing it together into a ball with your hands. Wrap in cling film and place in the fridge for at least 30 minutes. To make using a food processor pulse the flour and butter until it has the consistency of bread crumbs, then add the milk one tablespoon at a time. Keep testing the dough to see how sticky it is as you will need to bring it together into a ball with your hands.
Once chilled roll out the pastry onto a floured surface and use to line a 20cm tart dish. Line the pastry with baking paper or cling film and fill with baking beans or you can use any dry pulses such as rice or lentils. Place into the oven for 20 minutes or until the pastry starts to turn golden brown, remove the lining and return to the oven for a further 5 minutes.
Meanwhile finely slice the leeks and wash well in plenty of cold running water. Place in a pan with a little olive oil, season and cook on a low heat until they soften. Prepare the goats cheese by slicing half of it into thin slices for the top of the tart, then remove the rind of the remaining cheese and chop into little cubes for the filling.
In a large bowl whisk the eggs, crème fraiche, cubes of goats cheese and season with plenty of salt and a little pink pepper. Scatter the leeks into the pastry base, fill with the egg mix and arrange the sliced goats cheese on top.
Place in the oven and cook for 30-40 minutes until firm to the touch and golden on top.