Simple. Plain they may look – but they do not taste it. In these tarts, the subtle flavours and leek and goat’s cheese are allowed to shine. Great for Sunday brunch or the lunchbox.
Preheat the oven to 220°C. Roll out the savoury pastry and use it to line the base and sides of eight 10 cm (4 inch) fluted, loose-based tart tins. Place in refrigerator.
Melt the butter in a frying pan over medium heat and sauté the leek for around five minutes, or until softened. Add the wine, mix it around and allow wine to evaporate completely. Remove from the heat and set aside.
Heat the cream in a saucepan over medium heat and crumble the goat’s cheese into it, stirring continuously until the cheese has completely dissolved and the cream thickens. Remove from the heat and set aside.
Put the eggs in the bowl of an electric mixer and mix for three minutes on high speed, or until light and fluffy. Add the cream mixture, thyme, salt and pepper, and continue mixing on low speed for about 30 seconds to combine.
Put the pastry shells on a baking tray lined with baking paper. Scatter the cooled leeks into the shells. Pour over the cream mixture to fill each tart. Slide the tray onto the middle shelf of the oven, reduce the temperature to 180°C and bake for 25-35 minutes, or until golden. Remove from the oven and allow to cool before serving.
Original recipe sourced from The Bourke Street Bakery cookbook.