Crumble tart with goat cheese and leek

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Knead the flour, butter in pieces, 1 egg and 1/2 teaspoon salt first with the dough hooks of the hand mixer, then briefly with your hands to a smooth shortcrust pastry. Grease a tart mould with removable base (20 cm Ø) and dust with flour. Roll out 2/3 of the dough round (approx. 24 cm Ø) on a floured work surface. Line the mould with the dough, pressing the rim down. Prick the base of the dough several times with a fork and chill the mould for about 30 minutes.

2. 2

   Work the rest of the short pastry into crumbles with your hands. Clean the leek, cut into rings, wash thoroughly and drain. Peel and finely chop the onion. Coarsely chop the cashew nuts and roast them in a large pan without fat for 3-4 minutes until brown, take them out and let them cool down. Heat the oil from the cashew nuts in the pan. Sauté the onions and leek for about 5 minutes until transparent, season with salt and pepper and remove from the heat. Mix 3 eggs and goat cheese. Season with mustard, salt, pepper and nutmeg

3. 3

   Line the tart mould with baking paper, fill in dry peas for blind baking. Pre-bake in the pre-heated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Remove the base and spread the leek in it. Pour the egg mixture over the leek and spread crumbles on top. Bake on the bottom shelf at the same temperature for about 40 minutes. Remove the tart and sprinkle with cashew nuts

Nutrition Facts

KCAL
200 kcal

CARBS
15 g

FATS
13 g

PROTEINS
6 g