Breville BFP660 Sous Chef 12 Instruction Book page 14

Goat Cheese & Leek Tart
Prep 20 minutes / Cook 1 hour
Serves 6–8
2 leeks, white part only
3oz (80g) butter, chopped
1 tablespoon olive oil
1 tablespoon chopped fresh thyme,
plus extra sprigs to garnish
Sea salt and freshly ground black pepper, to taste
3oz (80g) goats cheese, crumbled
1¼ cup (300ml) heavy cream
4 eggs
Shortcrust Pastry Ingredients
2 cups (250g) all-purpose flour
1 stick pus 1 tablespoon (135g) cold butter, chopped
1 egg
1–2 teaspoons ice cold water
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1. To make pastry, assemble food processor with
spindle and S-blade. Place flour and butter into
bowl and secure lid. Process ingredients until
mixture resembles a fine crumble. Add egg and
water; process until mixture forms a ball. Do not
over process. Add water gradually as you may not
need it all.
2. Lightly knead dough by hand until smooth. Shape
into a disc. Cover with plastic wrap and place in the
fridge for 20 minutes to chill.
3. Preheat oven to 350°F/180°C no fan (325°F /160°C
fan-forced). Lightly grease 11" (25cm x 3cm) loose
base round tart pan.
4. Assemble food processor with spindle and variable
slicer (set to 3–4) and secure lid. Place leeks one by
one into small feed chute, white side down. Using
small food pusher, thinly slice leeks.
5. Heat butter and oil in a large frying pan over
medium heat. Add leeks and cook, stirring, for 5–7
minutes or softened.
Add thyme and cook, stirring, for an additional
minute. Season with salt and pepper and set aside.
6. Roll dough between two sheets of baking paper
large enough to line tin. Line pie tin with pastry;
trim any excess. Using a fork press several holes
around the middle of the pastry. Cover pastry with
non-stick baking paper and fill with baking beads,
uncooked rice or dried beans. Bake in oven for 15
minutes. Remove paper, beads, rice or beans.
Bake for an additional 5 minutes.
7. Spread leeks evenly over base of pastry. Sprinkle
with goats cheese and top with extra sprigs of
thyme. Whisk together cream, eggs, salt and
pepper; pour over leek mixture. Bake for 30
minutes or until set. Allow to cool for 30 minutes
before serving.
Choc Chip, Pecan &
Oat Cookies
Prep 15 minutes / Cook 12 minutes
Makes 28
1 stick (125g) butter, softened, chopped
½ cup (100g) bakers or superfine sugar
½ cup (100g) firmly packed brown sugar
1 egg
2 teaspoons vanilla extract
1½ cups (200g) all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1 cup (190g) semi-sweet chocolate chips
½ cup (70g) pecan halves, roughly chopped
¼ cup (25g) oatmeal
1. Preheat oven to 350°F/180°C no fan (325°F/160°C
fan-forced). Line 3 large baking trays with non-stick
baking paper.
2. Assemble food processor with spindle and S-blade.
Place butter, brown sugar, bakers sugar, egg and
vanilla into bowl and secure lid. Process for 10
seconds or until mixture is smooth and combined.
Sift flour, baking powder and salt into a bowl. Add
to food processor bowl and secure lid. Pulse 8–10
times or until just combined. Add chocolate chips,
nuts and oatmeal and secure lid. Pulse 5 times or
until just combined.
3. Place heaped tablespoons of mixture,
1–1½in (3–4 cm) apart, on prepared trays. Bake
for 10 - 12 minutes or until golden. Set aside on
trays for 5 minutes to cool slightly. Use a spatula to
transfer to a wire rack to cool completely.
Dark Chocolate Ganache
Prep 5 minutes / Cook 2 minutes
Makes 3 cups (790g)
21oz (600g) dark chocolate, roughly chopped
1¼ cup (300ml) heavy cream
1. Assemble food processor with spindle and S-blade,
ensuring bowl and attachments are completely dry.
Place chocolate into bowl and secure lid. Process
for 20–30 seconds or until very finely chopped.
2. Place cream into a saucepan. Bring just to a boil
over medium heat. Add chocolate and stir 10
seconds or until chocolate is melted and mixture is
smooth and glossy. Transfer to a bowl. Set aside to
cool slightly.
TIPS
• Use ganache straight away as a chocolate sauce
or use a filling for a tart by pouring into a cupcake
paper and then chill in the fridge until set.
• To use as an icing for cakes or cupcakes set
ganache aside at room temperature for about
2–3 hours or until a spreadable consistency.
• To use to make truffles, place ganache into
an airtight container and place in the fridge
until thickened and firm. Roll tablespoons of
mixture into balls then roll in cocoa, chocolate
sprinkles, chopped nuts or shredded coconut.
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