John Myers
Small Leek, Goat Cheese and Parmesan Tart
The perfect small leek, goat cheese and parmesan tart recipe with a picture and simple step-by-step instructions.
- 200 g Flour
- 100 g Cold butter
- 4 Pc. Eggs
- Salt pepper
- 400 g Leek
- 2 tbsp Sunflower oil
- 150 g Goat cream cheese
- 50 g Parmesan
- 4 tbsp Salted macadamia nuts, alternatively e.g. Cashew nuts
- For the dough, quickly knead the flour, butter in flakes, 1 egg and 1/2 teaspoon salt with the dough hook of the hand mixer or with your hands to form a smooth dough. Roll out approx. 2/3 of the dough on a floured work surface (approx. 24 cm diameter). Place the dough in a greased and floured tart pan (20 cm diameter) and pull up one edge. Prick several times with a fork. Place in the refrigerator until further use.
- Cut the leek into fine rings and sauté in the heated oil in a pan for a few minutes. Season with salt and pepper, remove from the stove and let cool slightly.
- Pre-bake the dough base in a preheated oven at 200 degrees (or convection oven 175 degrees) for about 10 minutes.
- For the crumble, use your hands to work the rest of the dough with the grated Parmesan into crumble.
- Mix the remaining eggs with the goat cream cheese. Season to taste with salt and pepper. Spread the leek rings on the dough base in the pan. Pour the egg mixture over it. Spread the sprinkles over it.
- Bake the tart in the hot oven at the same temperature on the lower rack for another 30-40 minutes. Roughly chop the nuts and sprinkle them over the tart a few minutes before the end of the baking time.
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