INGREDIENTS
Pâte à foncer
250 g (1 ⅔ cups) plain flour
185 g unsalted butter, diced
¼ tsp (1 g) salt flakes
1 tsp caster sugar
50 ml full cream milk
1 egg yolk
Fried leeks
2 leeks, green parts only
Vegetable oil, to fry
Roasted leek filling
2 leeks, white parts only
1 tbsp vegetable oil
30 g unsalted butter
2 sprigs thyme
Salt flakes and pepper, to taste
4 egg yolks
170 ml cream (35% fat)
110 g crème fraîche
¼ tsp (2 g) freshly ground nutmeg
50 g goats chèvre
Assembly
100 g Goats chèvre
Micro herbs, optional
METHOD
Pâte à foncer
- Place the flour, butter, salt and sugar into a bowl of a freestanding mixer with paddle attachment.
- Mix on a low speed, adding in milk and yolk until just combined.
- Remove the pastry from bowl and cover with cling wrap, pressing into a flat square shape. Place into the fridge for an hour.
Fried leeks
- Finely slice the green parts of the leeks into 1mm rounds.
- In a saucepan on high heat, Induction setting 8, heat the oil. Add the leeks and deep fry for 5-6 seconds until they become a very light golden brown.
- Remove leeks and place onto a plate lined with absorbent towel. Reserve.
Roasted leek filling
- Cut the white part of the leeks into 2cm rounds.
- In a frying pan on medium heat, Induction setting 6, warm the vegetable oil. Place the leeks cut side down into the pan.
- Cover the frying pan with a lid and braise for approximately 3-4 minutes until leeks have softened and are golden brown in colour.
- Remove the lid, add in the butter, thyme and season with salt and pepper. Sauté for 1 minute.
- Place the lid back on and remove the frying pan from the heat. Stand for 5-10 minutes.
- In a separate bowl, whisk remaining ingredients together. Place into the fridge until ready to assemble.
Assembly
- Dust the bench lightly with flour. Using a rolling pin, roll the pâte à foncer to a thickness of 2-3mm.
- Using a 5cm pastry cutter, line 4cm mini muffin tins with pastry. Place into the refrigerator until ready to fill.
- Preheat the oven on Intensive Bake at 170°C with a baking and roasting rack on shelf level 1.
- Place approximately half a teaspoon of chèvre into each pastry case.
- Carefully pull the sautéed leeks apart and arrange on top of the chèvre.
- Using a small jug, pour the egg mixture into each tart filling just up to the top.
- Place into the oven and bake for 18-20 minutes or until golden brown.
- Top tarts with any remaining chèvre, fried leeks and micro herbs.
Hints and tips
- Pâte à foncer freezes well for up to 1 month.
- Leftover pastry scraps can be re-rolled once rested in the refrigerator.
APPLIANCE / FUNCTION
Kirsten Tibballs
Kirsten Tibballs, proclaimed by MasterChef Australia as ‘the Queen of Chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers.
With a desire to pass on her knowledge to other passionate food lovers and professional pastry chefs, Kirsten established Savour Chocolate & Patisserie School in 2002 in Brunswick, Melbourne. Savour creates an opportunity for students to learn from and work alongside their award-winning chefs. It boasts a state of the art kitchen and hosts a number of renowned international pastry chefs each year.
