Leek Tart with Goat Cheese
Ein herzhafter Quiche mit mild gedünstetem Lauch, cremigem Guss und cremigem Ziegenfrischkäse in einem knusprigen Mürbeteig. Dazu passt ein einfacher grüner Blattsalat.
By yumbelo · 4 servings · 75 minutes
Ingredients
- 250 g All-purpose flour
- 125 g Butter, cold
- 4 tbsp Water, ice-cold
- 1 tsp Salt
- 600 g Leek
- 2 tbsp Cooking oil
- 3 pc Eggs
- 200 g Crème fraîche
- 100 ml Milk
- 150 g Fresh goat cheese
- 1 tsp Thyme, dried
- 1 pinch Nutmeg, freshly grated
- Pepper, freshly ground, to taste
Method
- Knead the flour, cold butter pieces, water and ½ tsp salt quickly into a smooth dough, shape into a ball, wrap in cling film and chill for at least 30 minutes.
- Preheat the oven to 200 °C, top and bottom heat.
- Clean the leek, wash thoroughly and cut into thin rings. Heat oil in a large pan, sweat the leek over medium heat for about 10 minutes until soft, season with salt and let cool.
- Roll out the dough on a little flour into a round, line a dish about 28 cm in diameter with it, press the edges and prick the base several times with a fork.
- Cover the dough with baking paper, add dried legumes or baking weights and blind bake for 10 minutes. Remove paper and weights.
- Whisk eggs, crème fraîche, milk, thyme, remaining salt, pepper and nutmeg in a bowl until smooth.
- Spread the cooled leek over the pre-baked base, crumble the goat cheese over it and pour the custard evenly over it.
- Bake the tart on the lower rack for 25 to 30 minutes until the filling is set and golden brown. Let cool for about 10 minutes before slicing.