Recipe: Leek and fennel wholemeal tart
110g wholemeal spelt flour
100g stoneground flour
25g finely grated hard cheese or parmesan
½ tsp salt
140g chilled butter, cubed
½ cup iced water to mix
1 free-range or organic egg white
Mix the flours, cheese and the salt in the food processor.
Add the butter cubes and pulse (or rub in if working by hand) until a breadcrumb consistency is formed.
Add only two tablespoons of the water and see if the pastry will come together with a bit of quick pulsing. Add another 1 -2 tablespoons and pulse. It should now form a loose ball.
Bring the ball together with your hands and wrap in plastic wrap. Chill 30 minutes.
Grate the pastry into a lined and greased 24 cm tart pan. Press the pastry out with your fingers until nice and even. Chill again 20 minutes, heating the oven to 160 degrees Celsius.
Line the pastry with crumpled baking paper and fill with baking beans. Bake for 25 minutes. Remove paper and beans, brush with egg white and bake a further 7-10 minutes to seal.
Leek and fennel filling
1 leek, chopped and rinsed
4 bulbs of fennel, chopped
200g goat feta
2 free-range or organic eggs
200ml whole milk
1 tsp salt
¼ tsp white pepper
1 pinch cayenne
1 Tbsp combined chopped parsley, oregano and thyme
Preheat or readjust the oven to 180C.
Melt the butter in a frying pan and cook the leek and fennel until soft and slightly caramelised.
Arrange the leek, fennel and cheese in the base of the prepared tart case.
Beat together the eggs, milk, salt, pepper, cayenne and herbs. Pour over the leek and fennel.
Bake 25-30 minutes until just set. Serve warm.
Preparation time: 1 ½ hours (making the pastry case)
Final cooking time: 25-30 minutes
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