Tarte au Chèvre

Name: Tarte au Chèvre
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: Serves 6
Cuisine: France
Ingredients: 400 g leeks, finely sliced; 60 g lard or vegetable fat, diced; 60 g butter, diced; 2-3 tbsp cold water; 2 eggs; 50 g butter; sea salt; 150 g goat’s cheese; freshly ground black pepper; 150 ml single cream; 240 g plain flour; pinch of salt

Preparation info

Serves
6

Difficulty
Medium
Ready in
2 hr

Appears in

The French Market

By Joanne Harris and Fran Warde

Published 2005

About

A goat’s cheese tart makes a lovely summer dish, served with a crisp green salad or a handful of peppery pink radishes, and although Fran will probably kill me for saying so, I see no shame in using ready-made pastry if that preparation time seems rather excessive...

Ingredients

For the pastry (pâte à foncer)

240 g plain flour
pinch of salt
60 g

Europe
France
Starter
Mediterranean
Summer
Vegetarian

Method

To make the pastry, place the flour, salt and fat in a bowl and rub together with your fingertips until the texture resembles fine breadcrumbs. Add the water and mix together with a round-bladed knife until the mixture forms a ball. Place on a lightly floured surface and knead lightly until the pastry is evenly blended. Wrap in cling film and place in the fridge to chill for 30 minutes.