Flaky Pastry Tart with Soft Cheese
- 18 ozs Puff pastry
- 2 Tbsps Oil
- 6 Leeks (thinly sliced)
- 1.333 cups Goat cheese (crumbled)
- 1.333 cups cream
- 2 large eggs
- 2 large egg yolks
- Black pepper
- grated Nutmeg
- 1 pinch salt
- To garnish
1 Skillet, 2 Bowls, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Fine grater, 1 Whisk, 1 Mortar, 1 Corer, 1 Wooden spoon, 1 Plastic wrap, 1 Slotted spatula, 1 Citrus juicer
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
Roll out the pastry and cut out a 24 x 36 cm| 10" x 14" rectangle. Lift onto the baking tray. Using the tip of a sharp knife, mark a border inside about 1.5 cm|1/2 " from the edge.
Heat the oil in a frying pan and cook the leeks for about 10 minutes, until soft but not coloured. Remove from the pan with a slotted spoon and spoon over the pastry base.
Scatter the cheese over the leeks.
Whisk together the cream, eggs and egg yolks. Season with pepper, nutmeg, and salt. Pour over the cheese and leeks.
Bake for 20-25 minutes until the filling is set and golden. Garnish with marjoram and serve warm.