Welsh goat’s cheese and leek tart

With all the sunny weather we’ve been having lately, it looks like Summer has finally arrived in Wales. And although temperatures aren’t exactly scorching, standing over a hot stove on a nice day just doesn’t appeal to me.

With this in mind, I’ve been in search of some tasty, fuss-free recipes to add to my collection. This Welsh goat’s cheese and leek tart recipe from BBC Good Food is perfect for laidback summer dining.

Ingredients

1 tbsp olive oil
1 large leek
2 rashers back bacon, chopped
1 x 210g sheet ready-rolled puff pastry
1 tbsp creme fraiche
1 tbsp Dijon or wholegrain mustard
2 slices firm Welsh goat’s cheese, from a 100g log

Method

1) Heat oven to 200C/fan 180C/gas 6. Heat the oil in a frying pan, then soften the leeks for 5 mins. Add the bacon, cook for a further 5 mins, season, then tip onto a plate to cool.

2) Unroll the pastry and cut out two 12 x 18cm rectangles – save or freeze the rest for another time. Lift onto a baking sheet. Using the tip of a sharp knife, mark a border inside each one, about 1.5cm from the edge.

3) Mix the crème fraîche and mustard together, then spread over the inside of the pastry frames. Spoon the leek and bacon mix over the mustard mix, then place the goat’s cheese on top. Bake for 15-20 mins until the pastry is crisp and golden. Serve with salad.

Simple, yet impressive.

As you can see from the picture, I’ve already tried the recipe out at home, but I chose to make two smaller tarts rather than one big one. I used Dijon mustard, but next time I’d try wholegrain, and use less, as it was very overpowering. Although the recipe states a maximum cooking time of 20 minutes, I’d wouldn’t leave it any longer than 15 minutes, and possibly turn the oven down a notch, as my leeks got rather burnt on top.

Overall, I was really pleased with this dish. It was really easy and quick to prepare, and then all I had to do was stick it in the oven whilst I got the salad ready. The result was rather impressive, minus the burnt leeks. I’ll definitely be giving this another go in the near future, and trying out other Welsh foods as tart-toppers.

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