Ingredients
Filling
- 1 clove garlic
- 400 g leek (whites only)
- 50 g Butter
- 100 g white wile
- 150 g water
- 1 tbsp TM stock concentrate
- 100 g cream
- seasoning to taste
Tart
- 4 sheets Filo Pastry
- 30 g Butter
- 100 g goats cheese
- 100 g Parmesan cheese
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
place garlic in bowl and chop for 5 seconds/speed 6.
Chop leek into inch size pieces. Place in bowl and chop for 2-3 seconds/speed 6. Add butter and saute
"Counter-clockwise operation" for 3 minutes/Varoma temp/speed 1. Add white wine, stock concentrate and water. Saute 15 minutes/varoma temperature/speed 1 or untill liquid has completely evaporated. Add cream and cook 8 minutes/varoma temperature/speed 1. Adjust seasoning and alow to cool.Melt 30g of butter. Lay sheet of filo pastry on bench and brush with butter. Layer with another sheet af pastry. repeat process using 4 sheets of pastry. Grease muffin tins and cut pastry into small squares to fit in tin. Crumble goats cheese into tart shells, divide leek mixture eavenly into shells, sprinkle with parmesan cheese and bake at 180C for 20minutes.
Filling
Tip
Serve with a rocket salad and drizzle with balsamic glaze.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
WinterBagel:yes, I was wondering this too. Did you make them in advance?
This is so delicious! I will definitely make it again. Thanks for sharing.
Made these with feta instead of goats cheese and served with a pear and rocket salad drizzled with balsamic glaze. Super dish, very impressive and my husband loved it. Why go out to eat!! Thanks for the recipe.
Quite lovely as an entreè
These are delicious!!! One of my favs!!!
Adelle
Yes these taste just as good heated up as they do when cooked fresh. Enjoy!
I was wondering if these could be made a few hours ahead of time, kept in the fridge and then pop in the oven when ready for eat? Thanks! Looks good!
Looks yummy, I look forward to trying it out!
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