Provence: Goat Cheese Tarts with Apricots and Leeks
French goat cheeses come in a variety of shapes and delectable tastes, developed over centuries of craftsmanship.
Goat cheese, like goat milk, is easier on the human digestive system and lower in calories, cholesterol and fat than its bovine counterpart. In addition, goat milkcheese is a good source of calcium, protein, vitamin A, vitamin K, phosphorus, niacin and thiamin.
Here we have a delicate balance of sweet and savoury in a puff pastry case; a tart worth trying.
- 2 sheets frozen puff pastry
- 1 large leek, sliced and diced
- 1 tblsp butter
- 2 tblsp olive oil
- 80gr goat cheese
- 1 beaten egg with a tblsp of water for using as egg wash
- 1/2 cup mashed apricot preserve, either canned or bottled
- 1 tsp dried tarragon
- Preheat oven to 200 degrees.
- After rinsing the leek, slice it lengthwise then chop it into small pieces. Put butter and oil into frying pan then add the leeks and tarragon. Cook for 5 minutes and stir constantly so that the leeks don’t burn. Set aside after leeks become translucent.
- Using a cutter which is about 12 cm across, cut out discs of pastry and arrange them onto baking paper. With a sharp small knife, score a circle about 2cm in from the edge of the pastry, being careful not to cut through the pastry itself. Prick, with a fork, the inside of the marking of the circle so that the centre of the pastry doesn’t puff up. Brush with egg wash and spoon the leek mixture into the centre of the pastry. Crumble the goat cheese over the leeks, then arrange the apricot mash over the cheese, keeping all these ingredients inside the knife marking.
- Bake in the oven for 15 minutes and serve immediately or at room temperature.