This winter tart was posted by The Kitchen of Oz way back in April but I was immediately in love with it and knew I would make it when the weather was cold. It is such an attractive dish and does not let you down on flavour.
Firstly I made a basic shortcrust pastry and rested it in the fridge before rolling out, putting in the tin, lots of patching ;), and then resting again.
The pastry is then baked for about thirty minutes.
I prepared some purple potatoes to roast.
After caramelising the leeks and slightly precooked carrots I added a little vegetable stock and allowed them to braise and really cook through.
The goats cheese (my favourite Willowbrae) is mixed with eggs, rosemary and milk (I used soy).
Then simply top your cooked base with the vegetables.
Pour over the goats cheese filling, sprinkle with some extra rosemary and bake for about 30 minutes.
I really loved this. The crisp buttery pastry with the smooth custard like filling and the delicious soft vegetables. The goats cheese flavour was there as a perfect balance.