Leek and goat’s curd tart

AT A GLANCE

  • Serves 4 people

  • 30 gm butter, diced
  • 2 leeks, thinly sliced
  • 1 garlic clove, finely chopped
  • 2 tsp thyme, plus 8 extra sprigs
  • Finely grated rind of 1 lemon
  • 375 gm sheet of butter puff pastry
  • For eggwash: lightly beaten egg
  • 50 gm goat’s curd, plus extra to serve
  • 2 small rounds goat’s Camembert (about 170gm each), halved horizontally
  • For drizzling: olive oil
  • To serve: soft herb salad (optional)
01   Preheat oven to 200C. Heat butter in a saucepan over medium-high heat, add leek, garlic, thyme leaves and rind, and sauté until tender (3-4 minutes). Season to taste and set aside.
02   Cut four 12cm-diameter rounds from pastry, place on an oven tray lined with baking paper and score a 1cm border on each, then brush edges with eggwash. Spread goat’s curd over pastry within the border, then scatter leek mixture over and place a Camembert half on each, rind-side down. Season to taste, scatter with thyme sprigs, drizzle with a little olive oil and bake until crisp and golden (10-15 minutes). Serve warm with a herb salad.

Topics:

LEEKS, FRENCH, THYME, PASTRY, CHEESE, MAIN, FAST, SPRING, GOAT'S CURD, BAKING

Recipe:

EMMA KNOWLES

Photography:

JOHN PAUL URIZAR

Styling:

VANESSA AUSTIN , EMMA KNOWLES

FEATURED IN

Oct 2014

Oct 2014

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