Name: Leek and feta tart
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: Pastry; 1 1/4 cup plain flour; 1/2 teaspoon salt; 120 gram butter; 2 teaspoon dijon mustard; 1 tablespoon fresh thyme leaves; 2 tablespoon cold water; 50 gram butter; 2 tablespoon olive oil; 3 leeks, white part only, cut into thick slices; 4 clove garlic, finely sliced; 3 eggs, whisked; 1/2 cup cream; 200 gram feta, crumbled; 2 tablespoon fresh thyme leaves; salad leaves, to serve

Ingredients

Pastry

1 1/4 cup plain flour

1/2 teaspoon salt

120 gram butter

2 teaspoon dijon mustard

1 tablespoon fresh thyme leaves

2 tablespoon cold water

50 gram butter

2 tablespoon olive oil

3 leeks, white part only, cut into thick slices

4 clove garlic, finely sliced

3 eggs, whisked

1/2 cup cream

200 gram feta, crumbled

2 tablespoon fresh thyme leaves

salad leaves, to serve

Method

1.Preheat oven to 180°C. Grease well a 30cm tart tin.

2.To make pastry, whizz flour, salt, butter, mustard and thyme in a food processor until mixture resembles breadcrumbs. Add the water and whizz until a ball forms. Press pastry into tart tin and place in freezer before preparing filling.

3.Heat butter and oil in a large frying pan and sauté leeks and garlic until soft, but not coloured, stirring carefully to ensure slices remain intact.

4.In a bowl, whisk together eggs, cream and some salt and pepper.

5.Remove tin from freezer, cover with baking paper and baking weights (or dried beans or uncooked rice) and bake blind for about 15 minutes or until golden. Remove paper and weights.

6.To assemble, top pastry with sautéed leeks and garlic, pour in egg mixture and top with crumbled feta and thyme.

7.Bake for 20–30 minutes or until golden and set. To serve, top each slice with salad leaves tossed in vinaigrette.

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Ingredients

Method

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