Recipe: Pasta timbale with leeks and goat’s cheese

Updated: 15:00 EDT, 13 November 2010

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Serves 6

3 leeks
3 garlic cloves
200g (excluding rind)
medium-mature goat’s cheese
sea salt and black pepper
250g tortiglioni or other large tube pasta
olive oil

2 tbsp lemon thyme leaves
100g freshly grated parmesan
3 medium eggs plus 1 egg yolk
300ml whipping cream
150ml milk
6 tbsp coarsely chopped
flat-leaf parsley

Have ready a 20cm cake tin about 7cm deep with a tight-fitting removable collar. Trim and slice the leeks. Peel and finely chop the garlic. Cut the cheese into 1cm dice.
Bring a large pan of salted water to the boil, add the pasta, give it a stir and cook for about two thirds of the recommended time, then drain in a colander, return to the pan and toss with a slug of olive oil.
Preheat the oven to 200C/180C fan/gas 6. At the same time, heat a couple of tablespoons of oil in a large frying pan over a medium heat, add the leeks, season and fry for 5-7 minutes until they have started to soften and are lightly coloured, adding the garlic and half the thyme just before the end.
Brush a tablespoon of oil over the base of the cake tin and scatter over a couple of tablespoons of parmesan. Place the tin on a baking sheet. Now whisk the eggs and yolk, cream, milk and some seasoning in a large bowl. Reserving a couple of tablespoons of the parmesan, mix in the remainder. Fold in the leeks, pasta and two thirds of the goat’s cheese, followed by the parsley.
Fill the tin with the mixture, and press down with your hands so that the ingredients are level and as far as possible submerged. Scatter over the remaining parmesan, goat’s cheese and thyme. Drizzle over another tablespoon of oil and bake for 45-50 minutes until set and golden, and there is no evidence of liquid in the centre if you pierce it with a knife. Leave to cool then serve at room temperature.

On the side Offer a salad of rocket dressed with olive oil, a squeeze of lemon juice and a pinch of salt.
Pasta note Any chunky tube-shaped pasta is suitable here. Tortiglioni resemble giant macaroni, but with spiral grooving.

First published in YOU, Mail on Sunday