Leek and Goats' Cheese Tart
This is what I call a wobbly tart – creamy and soft-centred. Leeks and goats' cheese have turned out to be a wonderful combination, and the addition of goats' cheese to the pastry gives it a nice edge.
Serves 6 as a starter or 4 as a main course
|Need help with conversions?|
|You will also need a 7½ inch (19 cm) diameter fluted quiche tin with a removable base, 1¼ inches (3 cm) deep, very lightly buttered, and a small, solid baking sheet.|
This recipe is taken from How to Cook Book One and Delia's Vegetarian Collection.
First sift the flour with the pinch of salt into a large bowl, holding the sieve up high to give it a good airing. Then add the lard and butter and, using only your fingertips, lightly rub the fat into the flour, again lifting the mixture up high all the time. When everything is crumbly, coarsely grate the goats' cheese in and then sprinkle in some cold water – about 1 tablespoon. Start to mix the pastry with a knife and then finish off with your hands, adding a few more drops of water, till you have a smooth dough that will leave the bowl clean. Then pop the pastry into a polythene bag and let it rest in the refrigerator for 30 minutes.
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Low-fat, full of flavour, easy to make and suitable for freezing: there really is every reason to make this superb velvety, almost fat-free soup on a winter's day. It's bound to become a favourite immediately!
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