Thursday, 16 May 2013

Mushroom and Leek Tart with Goat Cheese and Stilton

For the crust:

  • 1/2 cup hazelnuts
  • 1 cup almond meal 
  • 2 tbsp raw organic coconut oil
  • 2 tbsp olive oil
  • 1 egg
  • salt and paper to taste
  • a dust of garlic powder 
  • 4-5 drops of truffle infused olive oil (optional)
Put all the ingredients in a food processor and mix until blended. Oil a tart pan and put the dough in the middle. With your fingers cover the bottom of the pan. Cook it in a preheated oven ( 180' C ) for 15-20 minutes. When ready let it cool for a few minutes while u prepare the filling.
For the filling :

  • 250-300 gr mushrooms ( I had chestnut and champignon )
  • 3 baby leeks 
  • 3 spoons of olive oil 
  • 1/2 cup fresh cut parsley 
  • 100 gr stilton cheese
  • 150 gr goat cheese 
  • salt , pepper , garlic powder 
  • 1 tsp of truffle infused olive oil ( optional)
So while the crust is cooling down heat the olive oil in a pan , add the sliced mushrooms and leeks, the salt, pepper and garlic powder and sauté them for about 5 min. At the very end pour some truffle oil and fresh cut parsley. When ready pour the mushroom mix on top of the crust and add the stilton ( cubes ) and slices of goat cheese.
Bake for another 10 minutes until the stilton is melted. Let it cool for a few minutes before slicing and enjoy warm or cold.

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