Red Velvet Berry Cobbler
Top with scoops of ice-cream and crushed mint for a smooth, cool and refreshing finish, or dollop wi...
3/4 cup whipping cream
1/2 cup shredded mozzarella cheese
1/4 cup soft goat cheese
1/4 cup cream cheese
2 medium leeks, white part only - washed thoroughly and sliced thinly
Short crust pastry for (9-inch) tart
Blind bake pastry at 180 C until light golden brown. Remove from oven.
Sauté white parts of the leeks in butter over medium heat until soft, 10-15 minutes.
Whisk together whipping cream, eggs and dash each salt and pepper.
Beat goat cheese, cream cheese, 1/2 teaspoon salt and pepper to taste until smooth.
Spread sautéed leek and shredded mozzarella cheeses over bottom of pastry. Spoon goats' cheese mixture in small dollops over top. Slowly pour egg mixture over all to 1cm below crust rim. (Note: place tart pan on baking sheet to make handling easier and catch any overflow).
Bake at 180 C until top is lightly browned, about 35 minutes. Set aside 10 minutes before cutting. Serve warm or at room temperature.
Note: can be made a day ahead and refrigerated.