Well it is a bit of a cop out, Thermomix consultants received this recipe earlier in the month, but I am off to Darwin and Alice with Cyndi O'Meara come Sunday morning, I have the flu (will not get sick, will not get sick) and of course life stops for no one...so here you go; Yummy, seasonal and easy...and churned out in a bumper week of recipe development...did I mention I love my job?? Leek and Four Cheese Tart
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- 75 Gram parmesan
- 150 Gram roasted and salted macadamia nuts
- 210 Gram plain flour
- Pink Salt Flakes Sea salt and cayenne pepper to taste BUY
- 1 Teaspoon mustard powder
- 65 Gram ice cold water
- 2 leeks, cleaned and roughly chopped
- 30 Gram Butter
- Sprig fresh thyme, foliage only
- 50 Gram white wine
- 300 Gram cream
- 300 Gram mixed soft cheeses of choice (we recommend taleggio, feta and gruyere)
- 3 eggs
- 1 egg white
Preheat oven to bake 200ºC.
Make pastry by placing Parmesan into Thermomix bowl and milling for 20 seconds on speed 8. Add macadamias and mill for 8 seconds on speed 8.
Add remaining pastry ingredients and mix for 10 seconds on speed 4 or until a crumbly mixture forms.
Tip out onto floured Silpat Mat and bring together with hands to form a disc shape.
Roll out and line 24cm deep dish flan tin with removable base. Place into freezer for at least 30 minutes.
Blind bake for 20-25 minutes until golden brown and fragrant. Set aside.
Reduce oven temperature to 170ºC.
To make filling, place leeks, butter and thyme into Thermomix bowl and chop for 3 seconds on speed 6.
Scrape down sides of bowl and sauté for 5 minutes at Varoma temperature on speed 1.
Add wine and cook a further 2 minutes at Varoma temperature on speed 1.
Cool. Once cooled spread over cooked pastry base and set aside.
Place cheeses into Thermomix bowl and chop for 4 seconds on speed 4. Add cream and cook for 5 minutes at 100ºC on speed soft or until cheeses have melted and blended with cream.
Insert Butterfly and add eggs and white and beat for 2 minutes on speed 3.
Add seasoning to taste and pour over leek mixture. Bake for 30-35 minutes, turning the heat down if necessary to prevent browning. The centre should still be somewhat wobbly as it will continue to cook when removed from the oven.
Serve warm or cold with a fresh salad.
For an extra little tweak, try adding some halved cherry tomatoes, fresh spinach or asparagus after the leek mixture underneath the custard.