Tomato, Goats’ Cheese and Leek Tart

Name: Tomato, Goats’ Cheese and Leek Tart
Yield: Serves 6–8
Ingredients: 1 tsp icing sugar; ½ tsp salt and a good grinding of pepper; 4 oz/112 g butter, hard from the fridge, cut into bits; 6 oz/170 g plain flour; 4 leeks, washed, trimmed and sliced thinly; 4 oz/112 g soft goats’ cheese, crumbled; ½ tsp salt and a good grinding of pepper; 2 tbsp olive oil; ½ pint/285 ml single cream; A pinch of salt (the cheese will be quite salty) and plenty of pepper; 2 large eggs + 2 large egg yolks; 2 large eggs + 2 large egg yolks; 5 tomatoes, skinned, each cut in half, de-seeded and sliced into thin strips; A pinch of salt (the cheese will be quite salty) and plenty of pepper; A pinch of salt (the cheese will be quite salty) and plenty of pepper

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

The flavours of the tomatoes, goats’ cheese and leeks go together so very well that this tart is a great favourite of mine. I use creamy goats’ cheese, crumbled. I never used to like goats’ cheese until I ate it hot for the first time, and now it is one of my most sought-after food items – but I still prefer it hot to cold.

Ingredients

For the pastry

4 oz/112 g butter, hard from the fridge, cut into bits
6 oz/

Main course
Pie
Vegetarian

Method

Put all the ingredients for the pastry into a food processor and whiz – or sieve the dry ingredients into a bowl and rub in the butter – till the mixture resembles fine crumbs. Pat this firmly around the sides and base of a 9-inch/23-