Friday, June 3, 2016

Leek, Gouda and Parmesan Tart

Leek, Gouda and Parmesan Tart by Chicks with Knives
Chicks with Knives
Leek, Gouda and Parmesan Tart
Adapted from Mary Berry
Serves 6
Takes about 1 hour to make


1 1/4 cup all-purpose flour
1/2 teaspoon table salt
1 teaspoon English mustard powder
6 tablespoons unsalted butter, cut in to small pieces
1/4 cup grated Parmesan cheese
1 egg
1/4 cup cold water

2 tablespoons unsalted butter
3 cups thinly sliced leeks (white and pale green part only)
2 tablespoons minced thyme leaves or lemon-thyme
2 large eggs
1/4 cup heavy cream
3/4 cup grated Parmesan cheese
1/4 cup grated Ewephoria sheep milk Gouda
6 salt-cured black olives, pitted and sliced

Preheat your oven to 350F. 

To make the crust: In a food processor combine the flour, salt, mustard powder and butter and pulse until the mixture resembles fine breadcrumbs. Add the Parmesan and beaten egg and mix again as long as it takes for the ingredients to come together, adding cold water as needed. Wrap in plastic and chill for at least 30 minutes. 

Meanwhile, melt the butter in a large saucepan. Add the leeks and stir to coat. Reduce heat to medium-low and cover. Let cook for 10 minutes, or until the leeks are soft. 

Remove from the heat and let cool.

Roll out the pastry crust on a floured board until it is 1/8th inch thick. Spray a 9-inch, removable-bottom, fluted tin with bakers spray. Line with the crust making sure to push the crust in to the bottom edge, and prick with a fork. Blind bake for 15 minutes. Remove from the oven and let cool slightly while you make the filling. 

Squeeze the excess liquid out of the cooled leeks. 

In a medium bowl, combine the eggs, cream and cheeses. Stir to combine.

Sprinkle the leeks and thyme in the par-baked crust. Top with the cream-cheese mixture. Top with olives and bake at 350 for 20 minutes or until golden. 

Serve warm or at room temperature.