The Cookbook Challenge No.15: European Part 1
If you've visited here before you'll know that I'm currently obsesed with anything French. French food, of course, being at the top of my obsession list.
So it's no surprise to you or me that I ended up cooking something French for this fortnight's theme of European!
Actually, I cooked 2 dishes (couldn't help myself).
Part 1
Tarte au Chevre
Cookbook:
The French Market
Author:
Joanne Harris & Warde
Pastry
240g plain flour
pinch of salt
60g lard or vegetable fat, diced
2-3 tbsp cold water
Place 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 mins.
Lightly butter a 24cm flan tin. Roll out pastry on a flour dusted surface until just larger than the tin. Press into the tin and trim any excess with a knife, place in the fridge to chill for a further 30 mins.
Heat oven to 180 degrees and blind bake for 30 mins. Remove the baking paper and cook for a further 10 mins.
Filling
50g butter
400g leeks, finely sliced
2 eggs
150ml single cream
sea slat
freshly ground black pepper
150g goat's cheese
Melt butter in a pan and add the leeks and sweat them for 15 mins. Beat the eggs, cream and seasoning together in a bowl, add the leeks, mix and pour into the pastry case. Crumble the goat's cheese over the top and bake for 45 mins.
Nom...nom....nom....is the munching sound I made as I ate the last (left over) slice while curled up under my blanket watching episodes of True Blood.
I had actually made this little tarte as part of my entree when I had some friends over for a lazy Sunday feast last month.
What a gorgeous little tarte this is.
The pastry was so buttery and flaky I could have eaten it on its own, however mixed with the salty goats cheese and the sweet leek - delicious!
