Goat Cheese And Leek Tart
- 1 sheet ready-rolled puff pastry
- None None all purpose flour, for dusting
- 2 tbsp butter
- 1 tbsp olive oil
- 1 lb leeks, thinly sliced
- 5 oz goat cheese, sliced
- 2 None large eggs
- 2/3 cup sour cream
- Lightly oil a 9 inch loose-bottomed flan pan. Place pastry on a lightly floured surface and dust with a little more flour. Roll out until large enough to line the pan. Lift pastry into pan and gently ease into sides. Do not stretch pastry or it will shrink during cooking. Lightly prick base with a fork and place pan on a baking tray. Refrigerate for 20 mins.
- Preheat the oven to 425u0b0F. Cover pastry with baking paper and fill with baking beans. Bake for 15 mins. Remove paper and beans. Cook for a further 3 mins, or until browned. Cool. Reduce oven temperature to 350u0b0F.
- Meanwhile, melt butter with oil in a medium frying pan. Add leeks and cook, stirring, for 10 mins, or until very soft, but not colored. Spread on to pastry base and top with goat cheese.
- Whisk together eggs and sour cream, then season well with salt and black pepper. Pour into tart. Bake for 25 mins. Serve warm.
ready, flour, butter, olive oil, leeks, goat cheese, eggs, sour cream
Taken from recipes-plus.com/api/v2.0/recipes/29716 (may not work)