Cooking the tarts upside down like this gives them a crispy top and base.

Brush pastry lightly with eggwhite.

Bake for 5 minutes or until light golden.

Spoon leek mixture into tart cases. Crumble over goat’s cheese. Whisk egg, cream, and salt and pepper together in jug. Carefully pour egg mixture over goat’s cheese. Bake for 15minutes or until pastry is golden and egg mixture has set.

 

 
Text Box: Leek, mushroom and cheese tarts Text Box: Spinach, leek and goat’s cheese tarts (Entrée) Text Box: Fennel, red onion and Ricotta Bake Text Box: 2 tlps olive oil 40g butter 2 leeks, trimmed, washed , finely chopped. 3crushed garlic cloves 200g button muchrooms, sliced 200g Swiss brown mushrooms, sliced. 3 frozen sheets ready-rolled puff pastry, partially thawed. 100g goat’s cheese, cut into 12 slices. Text Box: Preheat oven to 200c. Line a baking tray with baking paper. Heat oil and butter in a frying pan over medium heat. Add leeks and garlic. Cook for 5 minutes or until soft. Add all mushrooms. Cook, stirring often, for 10 minutes or until liquid has evaporated. Remove from heat. Set aside to cool. Text Box: Cut 4X10c (diameter) rounds from each pastry sheet. Arrange goat’s cheese slices on baking tray, leaving room between them. Divide mushroom mixture into 12 portions. Spoon 1 portion onto each cheese slice. Place a pastry round on top of each mushroom mould. Pinch pastry around edges to seal mixture in. Bake for 15 mins or until golden and puffed. Turn upside down. Serve Text Box: Heat 1 tablespoon oil in large, non-stick frying pan over medium heat. Add fennel and onion. Cook for 5 to 7 minutes or until just tender. Spoon one-quarter fennel mixture into centre of one piece foil. Drizzle with 2 teaspoon oil. Text Box: Crumble one-quarter ricotta over fennel mixture. Top with 1 bay leaf and 1 sprig thyme. Season with salt and pepper. Join edges of foil together to form a parcel. Place on baking tray. Repeat again. Bake parcels for 15-20 minutes. Carefully open parcels, spoon into bowls Discard bay and thyme leaves. Text Box: 900g fresh fennel, trimmed, thinly sliced. 1 red onion, thinly sliced. 100g fresh goat milk ricotta 1/4 cup olive oil 4 fresh bay leaves 4 sprigs thyme Preheat oven to 200C Cut four 35cm X 30c of foil Text Box: 75g goat’s cheese 1 egg, lightly beaten 1/4 cup thickened cream Preheat oven to 200c. Heat oil in a frying pan over medium heat until hot. Add leek. Cook, stirring often, for 8 minutes or until softened Text Box: 2 tablespoon olive oil 1 leek, trimmed, thinly sliced 60g baby spinach leaves, chopped. 3 sheets frozen ready-rolled shortcrust pastry, partially thawed. 1 eggwhite Text Box: Add spinach. Cook for 1 minute or until just wilted. Remove from heat. Set aside to cool. Using a 6.5 (diameter) round cutter, cut 8 rounds out of each sheet of pastry. Use pastry to line 2, 12 x 1/12 tablespoon capacity patty pans. Text Box: Page # Text Box: GOAT MILK RECIPES Text Box: Volume 1, Issue 1

Fennel has a mild, sweet aniseed flavour. Thinly slice and serve raw in salads, or serve cooked with

 chargrilled meat.