Saturday, 1 June 2013

Leek, goats cheese and tapenade tart


You know how sometimes you try to recreate a restaurant classic at home and it doesn't work? This isn't one of those times.This is quick, reliable, easy and fabulous with a great mediterranean flavour.This yummy leek tart recipe features goat cheese and tapenade.I used a traditional black olive tapenade but I am sure green olive tapenade would work equally well.You could serve it cut into small squares as an appetizer, sliced as an entree, or take it on your next picnic.It is just as tasty hot or cold,in fact I think my preference was when I ate it as a slice of cold left over. Tapenade is a popular spread that originates from Provence. It is main ingredient is olives, with capers and other ingredients. You should be able to find a good quality jarred tapenade, or try my home made version if you are feeling a little more ambitious.

Leek Tart with Olive Tapenade
(Tarte aux Poireaux et Tapenade)
Preparation time: 30 minutes 
Baking time: 25 min
Makes 6 servings
1 packet commercial puff pastry
4 to 5 leeks (if they are large you many need fewer)
2 tablespoons olive oil
1/2 teaspoon dried thyme
salt and pepper
1/3 cup white wine
1 small (31/2 ounce) jar of tapenade
1 "log" of fresh goat cheese 225g (about 8 ounces), cut in 1/4 inch thick rounds
1 egg yolk beaten for glaze

FOR THE TAPENADE
200g (6oz) black olives,pitted
125g (4oz) anchovies
2 tablespoons capers
2 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
Mix all together in a processor,adjusting the quantity of olive oil until the desired consistency achieved.

Roll out the puff pastry into a large rectangle double the size of the baking sheet you intend to use.Divide the rectangle into two equally sized pieces.
Roll up the sides slightly and prick the bottom in a dozen places with a fork.
Meanwhile, cut the roots and the greens off of the leeks. Slice the white part in 1/4 inch rounds. Steam or boil them for 5 minutes (you can do this in the microwave if you wish).
Heat the oil in a frying pan on medium heat and add the leeks, thyme, and salt and pepper. Cook for 5 minutes. Add the wine and simmer just until the wine evaporates.
To construct the tart: lay one of the pastry sheets on a baking tray and spread the tapenade all over it. Cover with the leeks and then evenly with the goat cheese.Fold the second sheet of pastry in half lengthways and with a sharp knife cut evenly spaced slits across the sheet up to 2.5cms in from the fold.Unfold the sheet and carefully place it over the top of the leek mixture.Brush with the egg glaze.
Bake for 25 minutes at 200C or until the cheese has melted and the pastry has started to brown on top.



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