INGREDIENTS
- 2 cups oven roasted tomatoes
- 3 bunches spring leeks cut into 1 1/2 inch spears
- 2 cups soft goat cheese
- 16 cloves black garlic can be left out if not available
- 1/2 cup roughly ripped soft herbs mint, tarragon, dill, fennel, ferns, basil
- 6 whole eggs
- 1 cup milk
- 1 1/2 cups 10% cream
- To taste fine salt
- To taste white pepper
- 2 blind baked tart shells 10 inch in size
Oven Dried Tomatoes
METHOD
- Arrange the oven dried tomatoes, blanched leek spears, fresh herbs, goat cheese and black garlic into the blind baked tart shells.
- In a bowl mix the eggs, cream, milk and season with fine salt and ground white pepper. Gently pour the mix over the tarts until they are ¾ quarters full and then bake in a 350°F preheated oven. Allow to bake for approximately 20 to 25 minutes, until the mixture is just set.
- Remove from the oven and allow cooling on a wire rack. Once at room temperature remove the tart from the ring mold and either serve at room temperature or return to the oven for 5 minutes to serve hot.
Oven Dried Tomatoes
- Cut the tomatoes into small wedges and place on a wire rack over a baking tray skin side down. Drizzle each tomato with the soya bean oil followed by the herbs, salt and pepper
- Place the tray in a 200°F oven and allow them to slowly dry. If you have convection oven turn on the fan. This will speed up the process. Timing will vary depending on the oven.
- The ripeness of the tomatoes, use of fan or not but what you are looking for is a prune like appearance. The tomatoes should not be completely dried. Once they are ready, cool and store in a sealed container until ready to use.
