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Pastry 300g plain fl our 150g butter (unsalted butter at room temperature) Pinch salt 2 cloves garlic (fi nely chopped) ¼ bunch thyme (fi nely chopped) 300g Udder Delights goats cheese (50g per portion) 150g Talinga Grove black olives 20g unsalted butter Using the pale part of the leek, slice lengthways, then fi nely slice across. 1 bunch leeks (remove the outer and end dark green pieces of the leek) 300mls cream leek, goats cheese and black olive tart with black olives.
Citation preview
lee
k, g
oa
ts c
he
ese
an
d b
lac
k o
live
ta
rt
Pa
stry
30
0g
pla
in fl o
ur
15
0g
bu
tte
r (u
nsa
lte
d b
utt
er
at
roo
m t
em
pe
ratu
re)
Pin
ch
sa
lt60
– 8
0m
ls ic
e c
old
wa
ter
1 e
gg
, b
ea
ten
Pu
t th
e fl o
ur,
bu
tte
r, s
alt in
a f
oo
d p
roc
ess
or
an
d b
len
d u
ntil t
he
mix
ture
co
me
s to
ge
the
r, g
rad
ua
lly a
dd
ing
th
e
wa
ter.
Kn
ea
d d
ou
gh
, w
rap
with
clin
g w
rap
an
d p
lac
e in
th
e f
rid
ge
fo
r 3
0 m
inu
tes.
Ro
ll o
ut
the
pa
stry
to
3m
m t
hic
k a
nd
lin
e 6
-8c
m t
art
let
ca
ses.
Pla
ce
in t
he
frid
ge
fo
r a
no
the
r 30
min
ute
s.
Pre
he
at
the
ov
en
to
180C
, lin
e t
he
pa
stry
ca
ses
with
ba
kin
g p
ap
er,
fi ll
with
pa
stry
we
igh
ts, b
ake
fo
r 1
0-1
2
min
ute
s, r
em
ove
pa
stry
we
igh
ts a
nd
ba
ke
un
til g
old
en
.
Fillin
g
1 b
un
ch
lee
ks
(re
mo
ve
th
e o
ute
r a
nd
en
d d
ark
gre
en
pie
ce
s o
f th
e le
ek)
30
0m
ls c
rea
m2 c
lov
es
ga
rlic
(fi n
ely
ch
op
pe
d)
¼ b
un
ch
th
ym
e (
fi ne
ly c
ho
pp
ed
)30
0g
Ud
de
r D
elig
hts
go
ats
ch
ee
se (
50g
pe
r p
ort
ion
) 15
0g
Ta
ling
a G
rov
e b
lac
k o
live
s20
g u
nsa
lte
d b
utt
er
Usi
ng
th
e p
ale
pa
rt o
f th
e le
ek,
slic
e le
ng
thw
ays,
th
en
fi n
ely
slic
e a
cro
ss.
In a
sa
uc
ep
an
on
a m
ed
ium
he
at
ad
d b
utt
er
an
d s
au
té le
ek, g
arlic
an
d t
hym
e u
ntil s
oft
, a
dd
cre
am
an
d
red
uc
e u
ntil t
he
cre
am
th
icke
ns,
sp
oo
n in
to t
art
ca
se, p
lac
e a
50
g p
iec
e o
f g
oa
ts c
he
ese
on
to
p a
nd
ga
rnis
h
with
bla
ck o
live
s.
Gle
n C
arr
, D
ine
Fin
e D
inin
g a
nd
Ca
teri
ng
