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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 37 - Caramelised leek, goats cheese and sage tart

MasterChef Australia on TV ONE

Caramelised leek, goats cheese and sage tart with baby leaf salad

by Neil Perry

4 as an entree


Fresh vegetable stock:
(Makes about 3 litres but any unused can be frozen for later use)
2 tablespoons olive oil
2 garlic cloves, finely chopped
1 peeled brown onion, finely chopped
1 leek, white and light green parts only, washed and finely chopped
1 teaspoon sea salt
2 celery stalks, finely chopped
1/2 cup fresh cabbage leaves, finely chopped
1/2 cup fresh fennel, finely chopped
1 vine ripened tomato, finely chopped
4.5 litres water
1 fresh bay leaf
Freshly ground white pepper

Sour cream pastry:
3/4 cup plain flour
60g chilled unsalted butter
2 1/2 tablespoons sour cream
Pinch salt
1 small egg

Caramelised leek filling:
1 small trimmed leek, white and light green part only
20g unsalted butter
10ml olive oil
1 small garlic clove, finely chopped
1/2 teaspoon sea salt
1 1/2 tablespoons dry white wine
1 1/2 tablespoons fresh vegetable stock (see recipe above)
Freshly ground black pepper, to taste
1 whole egg
1 egg yolk
2 1/2 tablespoons single cream
2 fresh sage leaves, finely chopped
1/2 teaspoon fresh flat leaf parsley leaves, finely chopped
1/2 cup plain soft goats cheese, coarsely crumbled

Baby leaf salad with choice of dressing

1. Preheat oven to 180oC. Lightly spray with canola oil four individual 9cm non-stick tartlet cases.

2. For stock, sweat the garlic, onion and leek in olive oil with the sea salt for 5 minutes on a medium heat. Add remaining vegetables and cook for 10 minutes on low heat. Pour in water and bay leaf, bring to the boil, simmer on a medium heat for 20 minutes and skim off any impurities if necessary. Strain twice through a muslin lined fine strainer. Cool slightly, refrigerate until required. Freeze excess stock.

3. For pastry, place flour and butter in food processor and process until mixture resembles finebreadcrumbs, add sour cream, salt and egg and process until mixture forms a ball. Divide into four balls and place in fridge to rest for an hour. Roll each to 3mm thick then gently press into prepared tart cases. Prick bases with a fork and rest in fridge for 30 minutes. Trim any excess from the edges then cover with a small square of grease proof paper. Fill with rice or dried beans and blind bake for 10 minutes.

4. For filling, cut leeks in half lengthways and thoroughly wash. Finely slice into half moons. Heat butter and oil in a frying pan over medium heat, add sliced leek, garlic and salt and cook for 10 minutes, stirring occasionally, until tender and golden. Add white wine and simmer for 2 minutes. Add stock and simmer for a few minutes. Add freshly ground black pepper, transfer to a bowl and cool completely. Whisk eggs, yolk and cream. Add to leek with chopped herbs. Check seasoning of mix.

5. Evenly spoon an equal amount of mix into bottom of each blind baked tart case and scatter with goats cheese. Place in oven and bake for 20 minutes or until just set.

To serve:
Dress salad and arrange on a serving plate and place warmed tart to one side.