{"id":944,"date":"2014-11-03T21:53:31","date_gmt":"2014-11-03T21:53:31","guid":{"rendered":"http:\/\/www.thecherryplumkitchen.com\/?p=944"},"modified":"2014-11-03T22:03:05","modified_gmt":"2014-11-03T22:03:05","slug":"leek-and-wobbly-bottom-goats-cheese-tart","status":"publish","type":"post","link":"https:\/\/www.thecherryplumkitchen.com\/?p=944","title":{"rendered":"Leek and Wobbly Bottom Goats’ Cheese Tart"},"content":{"rendered":"
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When your locally produced goats’ cheese is made at Wobbly Bottom Farm and shares that name, you know you have to buy it. \u00a0(It’s not just me, is it???)<\/em> \u00a0Fortunately it’s also a lovely cheese. \u00a0Crumbly. \u00a0Sharp. \u00a0Smooth.<\/p>\n

\"Leek<\/a><\/p>\n

And perfect with leeks. \u00a0Who’d have thought we’d have been ending October with lunch in the garden? \u00a0And it was half-term, too. \u00a0That never happens! \u00a0Apparently, it was as warm as in Rome and we’ve not seen temperatures like that this late in October since 1968. \u00a0(Don’t you think that first day ‘when records began’ must have been exciting – ‘warmest, coldest, wettest, driest \u2026 since records began’.)<\/em> \u00a0It’s all changed now, of course …<\/p>\n

\"Leek<\/a><\/p>\n

Anchor Butter is on special offer, leeks abound, Wobbly Bottom Goats’ Cheese was at the farmers’ market and cream is always a good idea. \u00a0(Isn’t it?)<\/em> \u00a0I came upon this recipe in Xanthe Clay’s ‘The Contented Cook’ and have made it so many times since. \u00a0It’s a lovely combination and satisfyingly rich without being heavy. \u00a0Like the Salmon\u00a0and Watercress\u00a0Quiche with Pink Peppercorns<\/a>, it’s one I tend to leave alone. \u00a0If it isn’t broken, why would you \u2026?<\/p>\n

It’s egg yolk heavy – the recipe calls for 8 eggs in total, so it’s one for when you’ve got plans for lots of egg whites. \u00a0Mind, they freeze beautifully – and there are always meringues in all incarnations plus I have a lovely ‘almond-y’ recipe which needs them …<\/p>\n

\"Leek<\/a><\/p>\n

Fresh thyme goes in the pastry. \u00a0Incorporating anything in my pastry makes me smile. \u00a0Despite having coveted an aga cooker for years, the reality of owning one was a bit intimidating. \u00a0All those ovens, no temperature dials \u2026 \u00a0So I took myself off to one of Sarah Whitaker’s cookery demonstrations and, apart from de-mystifying the 80\/20 cooking method, she said she liked to put something in her pastry so everyone knew it was home-made \u2026!<\/p>\n

Funny, yes? \u00a0And, oh-so-true.<\/p>\n

You need a big handful. \u00a0Run your thumb and forefinger along the length of the stalk and you’ll have a pile of thyme leaves. \u00a0Put those in the bowl of your processor.<\/p>\n

\"Leek<\/a><\/p>\n

Add the flour and fridge cold butter. \u00a0Pulse \u00a0until it looks like breadcrumbs.<\/p>\n

Then add two beaten egg yolks and pulse again. \u00a0You will probably need part or all of one of the reserved egg whites. \u00a0Pulse again. \u00a0Tip out the contents of your processor \u00a0and bring together into a flattened ball.<\/p>\n

\"Leek<\/a><\/p>\n

Wrap in cling film and put it, and the flan tin, into the fridge to chill for 30 minutes.<\/p>\n

\"Leek<\/a><\/p>\n

Meanwhile, slice the leeks. \u00a05mm slices.<\/p>\n

\"Leek<\/a><\/p>\n

Let them sit in clean water, giving them an initial swish around in the water.<\/p>\n

Time for a cup of tea.<\/p>\n

\"Leek<\/a><\/p>\n

When the pastry has chilled, roll out between two sheets of cling film.<\/p>\n

\"Leek<\/a><\/p>\n

Line your tart tin and return to the fridge to chill.<\/p>\n

Drain the soaking leeks and give them a whizz in a salad spinner.<\/p>\n

\"Leek<\/a><\/p>\n

Melt the butter in a saut\u00e9 pan.<\/p>\n

\"Leek<\/a><\/p>\n

Soften the leeks. \u00a0Take your time, make sure you cook until the liquid evaporates. \u00a0Then set to one side to cool.<\/p>\n

\"Salmon<\/a><\/p>\n

In a conventional cooker you will need to ‘blind’ bake.<\/p>\n

\"Leek<\/a><\/p>\n

Separate six eggs. \u00a0You need the yolks.<\/p>\n

\"Leek<\/a><\/p>\n

Mix the yolks with the cream. \u00a0Then add the cooled leeks and seasoning.<\/p>\n

\"Leek<\/a><\/p>\n

Pour into your pastry case and spread the leeks equally.<\/p>\n

\"Leek<\/a><\/p>\n

Scatter over your goats’ cheese.<\/p>\n

\"Leek<\/a><\/p>\n

Bake for 30-40 minutes. \u00a0In my aga I cook for 20 minutes on the floor of the Roasting Oven and transfer to the Simmering Oven for an additional 15 minutes. \u00a0Allow it to rest for a few minutes before removing from the tart tin.<\/p>\n

\"Leek<\/a><\/p>\n

Slice a cake lifter or larger quiche tin base beneath the tart and transfer to your serving plate.<\/p>\n

\"Leek<\/a><\/p>\n

Eat.<\/p>\n

\"Leek<\/a>Leek and Wobbly Bottom Goats’ Cheese Tart<\/strong> – Serves 8<\/em><\/p>\n

For the Pastry:<\/strong><\/p>\n