Leek Pissaladiere with Goats Cheese and Herb Dressing
|Puff pastry||12 Ounce, thawed (350 Grams)|
|Egg||1 Medium, beaten|
|Butter||1 Ounce (25 Grams)|
|Onion||1 Large, sliced|
|Leeks||1 Pound, trimmed and thickly sliced (450 Grams)|
|Chopped parsley||4 Tablespoon|
|Chopped tarragon||4 Tablespoon|
|Soft rindless goat cheese||3 1⁄2 Ounce, crumbled (100 Grams)|
|Lemon juice||1 Tablespoon|
|White wine/Vegetable stock||5 Tablespoon|
1. Heat oven to 220C/fan 200C/gas 7. Lightly grease and dampen a baking sheet. Roll out pastry to a 25 x 18cm rectangle and trim the edges. Transfer to the baking sheet. Brush with the beaten egg, then flute the edges with the back of a knife.
2. Melt the butter in a frying pan, add the onion and leeks, then fry for 5 mins until soft. Stir in 1 tbsp of each of the herbs and a little seasoning. Arrange the leek mixture over the pastry to within 1 cm of the edges. (Can be frozen at this stage). Bake for 25 mins until the pastry and leeks are golden.
3. To make the dressing, add the goat's cheese to the frying pan with the lemon juice, remaining herbs and wine or stock. Heat, stirring, until the cheese has melted and is smooth. Season to taste, then serve with the tart.