Tart things up with leeks
Some years ago I co-owned a vegetable box delivery with a local organic grower. One of my responsibilities was to select the produce for the weekly boxes. Most of the year this was a breeze with a large variety available, but come spring this task wasn’t so easy. Fortunately, there were plenty of greens such as lettuce, spinach, silverbeet and the first asparagus shoots.
Another of my weekly duties was to put together a garden newsletter, including a recipe using a selection of produce from the box.
I loved coming up with new recipes, and found cooking with the seasons created a new appreciation for nature’s gentle rhythm. It takes the focus away from protein being the heart of the meal and lets the vegetables lead.
At the moment leeks have bulked up with the warmer weather after a winter of many frosts. They are sweet and perfect for caramelising. This is a variation on a recipe I once wrote to slip into the vegetable boxes.
Caramelised leek and goat’s cheese tart
The tart crust is a simplified method that skips the rolling process, instead pressing the pastry straight into the tin. The walnuts add a lovely texture to the crust. I purchase walnuts in their shell as they keep longer and crack as needed. If walnuts are not on hand pumpkin seeds can be used or substitute 1⁄3 cup extra flour.
Preparation time: 30 minutes Cooking time: 50 minutes Serves 4
Crust
❚ 1⁄2 cup freshly cracked walnuts
❚ 1 cup white flour
❚ 1⁄4 cup wholemeal flour
❚ 1⁄2 teaspoon salt
❚ 100g cold butter cut in cubes
❚ 2 tablespoons olive oil
❚ 1 tablespoon yoghurt or fresh lemon juice
Filling
❚ 1 tablespoon olive oil
❚ 1 large leek or 4 small leeks, cut into 1cm rounds
❚ 3 eggs
❚ 1⁄2 cup cream
❚ salt and freshly cracked pepper
❚ 50g soft goat’s cheese or feta, crumbled
❚ Handful of fresh thyme or rosemary, chopped
Preheat oven to 180 degrees Celsius. Generously grease a 30 x 10cm loose-bottomed tin or 25cm round tart dish. Place the walnuts and 1⁄4 cup flour in a food processor and blend until the walnuts are finely ground. Add the remaining flour and salt and combine. Add chopped butter and pulse into breadcrumb-like texture. Pour in the olive oil and yoghurt/lemon juice and mix briefly until crumbly and the mixture holds together when pressed. Tip into the tin and press to evenly cover the base and sides. Cover and place in the fridge for 20 minutes while preparing the filling. This rests the pastry and prevents shrinkage during cooking.
Heat the second measure of olive oil in a frying pan. Arrange the leek rounds in a single layer and cook until golden. Tip onto a plate to cool a little. Whisk together the eggs and cream, and season generously.
Blind bake the crust – prick the base evenly with a fork. Line with baking paper and fill with ceramic pastry weights or dried beans. Place in the pre-heated oven for 15 minutes then remove the paper and weights/ beans and bake for a further 8-10 minutes until lightly browned. Remove from the oven and arrange the caramelised leeks evenly in the base. Dot with goat’s cheese or feta, scatter with herbs, and pour over the custard.
Bake for 20-25 minutes until the custard is just set. Cool on a rack and serve warm or cold.