Pastry Ingredients:
- 180 grams plain flour (gluten-free equivalent)
- A pinch of smoked sea salt
- 80 grams walnuts, finely ground
- 65 ml Azada Extra Virgin Olive Oil
- 1 large egg yolk
- 2-3 tablespoons ice cold water
Filling Ingredients:
- 30 ml Azada Extra Virgin Olive Oil
- 3 large leeks
- 2 cloves garlic, crushed
- 2 tablespoons chopped oregano (or 1 tablespoon if using dried)
- 1/2 teaspoon of smoked sea salt and freshly ground pepper
- 125 ml cream
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon whole grain mustard
- 1 tablespoon heather honey
- 180 grams goat’s cheese, cut into rounds
Preparation time 40 minutes
Cooking time 1 hour 10 minutes
Makes 1 and Serves 8
Gluten free | Vegetarian
Preparation:
Preheat the oven to 200°C (conventional) / 180°C (fan) / gas mark 6 / 400°F. Pastry. In a food processor, process the flour, smoked sea salt and ground almonds, until well combined. Add the Azada’s Extra Virgin Olive Oil and pulse to coarse crumbs. Combine the egg yolk and water and add to the food process and pulse until the dough begins to come together. Tip onto the bench and form into a flat disc. Cover in cling film and refrigerate for 30 minutes. Roll out between two sheets of cling film (to stop it from cracking) and line a 25cm tart tin with a removable base. Keep in the refrigerator or freeze until firm. Once firm, prick the base gently with a fork and line the pastry with a sheet of baking paper (cut into a circle) and fill with baking beans or rice and bake for 20 minutes. Remove the baking paper and baking beans and cook for a further 10 minutes and set aside to cool. Filling. Heat Azada’s Extra Virgin Olive Oil in a large frying pan and add the leeks, garlic, oregano, smoked sea salt and freshly ground pepper. Cover and cook over a medium low heat for 15 minutes, stirring occasionally. Uncover and gently cook until all the liquid has evaporated and the leeks are soft and tender. Set aside to cool. Whisk the cream, eggs, egg yolks, mustard and heath honey in a bowl. Add the leeks and combine well. Carefully pour into the tart case and top with the goat’s cheese. Bake for 35-40 minutes, until the filling is just set and firm to the touch. Rest for 20 minutes before removing from the tin. Place the tart on a serving platter and serve with a small handful of fresh salad leaves.
Chef’s Tip
You can also substitute the leeks for anything in season and change the flavour of olive oil accordingly.
