Recipe: Leek, goat’s cheese and olive free-form tarts
- Olive oil spray
- 2 sheets (29 x 29cm) Pampas frozen ready-rolled shortcrust quiche pastry, just thawed
- 60ml (1/4 cup) olive oil
- 1kg leeks, pale section only, washed, dried, halved lengthways, thinly sliced
- 2 garlic cloves, crushed
- 1 tbs chopped fresh thyme
- 2 eggs, lightly whisked
- 2 x 100g pkts goat’s cheese, crumbled
- 40g (1/2 cup) shaved parmesan
- 80g (1/2 cup) pitted black olives
- Fresh thyme leaves, extra, to serve
- Preheat oven to 220°C. Spray a baking tray with olive oil spray to lightly grease. Using a 28cm-diameter plate as a guide, cut 1 disc from each sheet of pastry. Heat the oil in a frying pan over low heat.
- Add the leek, garlic and thyme and cook, stirring occasionally, for 15 minutes or until the leek has softened and is brown. Season with salt and pepper. Set aside for 15 minutes to cool.
- Combine the egg, goat’s cheese and two-thirds of the parmesan in a large bowl. Stir in the leek mixture. Divide the egg mixture evenly among the pastry sheets, leaving a 4cm border. Fold in the edges of the pastry discs to partially enclose the filling, leaving the centres open. Place on the prepared tray.
- Sprinkle the olives evenly over the tarts and top with remaining parmesan. Bake in oven for 20-25 minutes or until the pastry is golden and crisp. Set aside for 1 hour to cool. Sprinkle with extra thyme and serve.
Number of servings (yield): 4
Meal type: supper
Culinary tradition: USA (General)