BRIE, LEEK AND OLIVE TART
1 1/2 cups Good Grocer organic wholemeal flour
150g cold butter, cubed
1 egg yolk
2 tbsp ice cold water
2 tbsp olive oil
2 well washed leeks, sliced
3 eggs, beaten
1/2 cup Good Grocer crème fraiche
2 tbsp fresh thyme leaves
NZ sea salt and freshly ground black pepper
150gm Triple Cream Brie, or Wash-rind Brie for a stronger taste, sliced
1/3 cup semi-dried black olives
1. Place flour, butter and a pinch of salt into the bowl of a food processor; process until the mixture resembles breadcrumbs. Add the yolk and water; process only just enough to combine into a smooth ball. Shape pastry into a disc, wrap in cling film; chill for 30 minutes.
2. Roll out pastry on a lightly floured surface to 3mm thick and use to line a 24cm tart tin. Prick pastry base all over with a fork; chill for 30 minutes while preheating the oven to 190°C.
3. Meanwhile, heat oil in a pan, add leeks; cook over a medium heat for 10 minutes until soft but not browned. Place eggs and crème fraiche into a bowl; whisk until smooth. Stir in leeks and thyme; season with salt and pepper.
4. Line the tart shell with baking paper and fill with baking beans or rice. Place in the oven for 15 minutes (ie blind bake the pastry). Remove the paper and beans. Spoon the leek mixture into the pastry case; top with slices of brie and dot with olives. Bake for 30 minutes or until filling is golden and just set.