Leek tart with lemon zest

Instructions

1. First of all, make your pastry. Use cold hands and work quickly so the dough doesn’t become warm. I used this recipe on BBC Food – http://www.bbc.co.uk/food/recipes/shortcrustpastry_1278
2. Whilst your dough is chilling, fry your chopped leeks in a pan on a medium heat with the garlic, butter, bay leaves and shallots until softened. Remove from heat
3. In a separate pan, place the halved leeks with the outside face down in butter and fry gently for around 4 minutes
4. Flip the halved leeks over, and add in the balsamic vinegar and the honey. Cook for no more than 2 minutes and then remove from the heat
5. In a mixing bowl, whisk together your eggs, the lemon zest, the goat cheese and parsley until well combined. It is good to add in a good glug of milk at this point to loosen up the mixture. Season well with salt and pepper
6. Once the dough has been chilled, roll out and line a buttered tart dish. Trim off any overhanging pastry
7. Blind bake the pastry for 10 minutes, on 190. Remove from the oven
8. Stir the chopped leek and shallot mix into the egg mixture and then pour into the pastry case. At this stage, grate Grana Padano cheese over the top. You can also use cheddar or gruyere if that’s what you have in the fridge
9. Top the tart with the halved leeks, keeping them on the surface as much as possible to show of the beautiful layers within them
10. Bake the tart for 30 minutes on 190, and remove. Allow to cool before removing from dish