Leek, Chorizo and Goat’s Cheese Tart

This is a favourite of mine. It is a most substantial starter or main course. The pastry recipe for this dish can be doubled and frozen in advance. Try experimenting using other varieties of fillings in this dish also.

INGREDIENTS

Short crust Pastry:

10oz/300g plain flour

5oz/150g hard butter

Pinch of Salt

Ice cold water (6-8 tablespoons-approx)

Filling:

2 leeks-thinly sliced

8 mushrooms-sliced

5oz/150g chorizo-cut into slices

3 large free range eggs

9floz/250ml milk

2floz/50ml pouring cream

Seasoning

1oz/25g butter

5oz/150g goats cheese-crumbled

Begin by making the savoury pastry. Sieve the plain flour into a large mixing bowl. Add in the pinch of salt. Cut the butter into pieces and add this to the flour and salt. Using the tips of your fingers rub the butter into the flour until the mixture resembles fine breadcrumbs. Next mix in the water, gradually, until the mixture all comes together into a ball. Kneed lightly to achieve a smooth pastry and then wrap it in cling film and refrigerate for at least 1 hour but for longer if time will allow.

Preheat the oven to 180C/350F/Gas Mark 4.

Roll out the pastry into a large circle and use it to line a 9inch/23cm loose bottomed flan ring or a large ceramic quiche dish.  Lightly blind bake the pastry for 10-12 minutes

Meanwhile wash and thinly slice the leeks. Heat the butter in a medium sized frying pan and add to the butter the leeks and mushrooms and cook on a gentle heat until they have softened down. This will probably take in the region of 5-6 minutes on a low heat.  Season with salt and black pepper and transfer to a bowl and allow the mixture to cool down.

At this stage you need to take a large mixing bowl and whisk the eggs, milk and cream together.

When the leeks have cooled sufficiently spread them over the base of the pastry lined mould. Neatly arrange the sliced chorizo on top. Pour the whisked egg custard on top of the creamy leek mixture and sprinkle with the goats cheese.  Transfer the entire dish to the preheated oven.

Bake for 25-30 minutes or until the pastry is cooked through and the egg custard has set sufficiently around the leeks.

Remove from the oven and allow the tart to rest for at least 10-12 minutes before cutting and serving. Garnish with some chopped herbs and some additional crumbled goats cheese.