Goat Cheese Tart
For your next party, impress your guests with Amrita Rana's Goat Cheese Tart.
Cook Time: 1 hour + 20 minutes bake time

Difficulty: Medium
Serves: 2-3 people
Tagged in: Appetizers, Baking & Roasting, Cheese & Dairy, Cuisine, Diet, Italian, Main Ingredient, Others, Recipes, Type of Dish, Vegetarian
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For the pastry dough
1 1/4 cups refined flour 
½ cup cold butter, cut into 1/2-inch pieces 
A pinch of salt 
A pinch of sugar 
3 to 5 tbsp ice cold water

For the filling
1 leek, sliced very thinly 3-4 
garlic cloves, grated
2 sprigs of thyme 
1 tsp chilli flakes 
2 tbsp flour 
2 tbsp butter 
1 ¼ cup warm milk 
1 tsp sugar 
100 g goat cheese 
Edible flowers & microgreens


For the filling

  1. Heat oil in a pan. Cook the garlic & leeks on low flame until lightly caramelized. Add thyme leaves  & chilli flakes. Cook for a min and remove from the pan and set aside.
  2. In the same pan, add the butter. Once melted, add the flour and cook it on low flame until fragrant to create a roux. Add warm milk and keep whisking until it has thickened up to make a smooth sauce. Add sugar. Cook for a minute and add the caramelized leeks and goat cheese. Make sure to stir continuously while cooking for just another minute until cheese is well incorporated.

For the pastry dough

  1. In a mixing bowl, mix together the flour, butter, sugar and salt using your fingertips. (Or pulse in a food processor) just until mixture resembles coarse breadcrumbs. Drizzle water spoon by spoon evenly over mixture and gently mix (or pulse in processor) until incorporated. Try making a ball out of it. If it doesn’t hold together, add more water, 1/2 tablespoon at a time. Do not overwork dough or the pastry will be tough. Wrap the dough in a plastic wrap and refrigerate it until firm for at least 1 hour
  2. Preheat the oven to 180 degrees C.
  3. Divide the pastry dough into small balls. Roll the balls into mini rounds on a floured surface, about 5-6 inches diameter. Make sure it’s very thin. Also, little bigger than your tart mould. Place it carefully on the mould. Press gently along the sides. Prick the pastry lightly with a fork. Blind bake it for 7-8 minutes. (Add baking beans/pulses to weigh the pastry down while baking) Spoon some of the leeks –goat cheese filling in centre and bake for another 10-15 minutes until tart has got deeper color and top is bubbling away. Remove from the oven. Let it cool down. Garnish with edible flowers & microgreen before serving. Enjoyed warm or on room temperature.
  4. Remove from the oven. Let it cool down. Garnish with edible flowers & microgreen before serving. Enjoy it warm or let it cool until it is at room temperature.