{"id":53094,"date":"2023-02-26T17:00:31","date_gmt":"2023-02-26T06:30:31","guid":{"rendered":"https:\/\/www.snowys.com.au\/blog\/?p=53094"},"modified":"2023-02-27T08:04:24","modified_gmt":"2023-02-26T21:34:24","slug":"cooking-show-braised-leek-goat-cheese-and-parmesan-tart","status":"publish","type":"post","link":"https:\/\/www.snowys.com.au\/blog\/cooking-show-braised-leek-goat-cheese-and-parmesan-tart\/","title":{"rendered":"Braised Leek &#038; Goat Cheese Tart with Parmesan"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><em>&#8216;<strong>All done in the camp oven!<\/strong>&#8216;<\/em><\/h2>\n\n\n\n<p>No, this recipe hasn&#8217;t been <em>leek<\/em>-ed &#8211; we know exactly how it <em>goat<\/em> here. <\/p>\n\n\n\n<p>In this episode, Cam goes back to pastry basics &#8211; head-butting butter and braised leek with two types of cheese, like two Billy goats backing each other in. <\/p>\n\n\n\n<p>For a flaky, butter-brushed fillo base and a full-bodied filling that&#8217;s sure to float your goat, catch Cam&#8217;s braised leek, goat cheese, and parmesan tart on our YouTube channel from 6pm. <\/p>\n\n\n\n\t<div class=\"wp-video-popup-wrapper\">\n\t\t<div class=\"wp-video-popup-close\"><\/div>\n\t\t<iframe class=\"wp-video-popup-video is-hosted is-landscape is-resizable\" src=\"\" data-wp-video-popup-url=\"https:\/\/www.youtube.com\/embed\/VY6p6QbQ5vo?autoplay=1\" frameborder=\"0\" allowfullscreen allow=\"autoplay\">\n\t\t<\/iframe>\n\t<\/div>\n\t\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00094-1.jpg\" alt=\"A slice of Cam's braised leek, goat cheese, and parmesan tart\" class=\"wp-image-53116\" title=\"Cam's braised leek, goat cheese, and parmesan tart\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00094-1.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00094-1-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00094-1-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00094-1-10x7.jpg 10w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>A flaky, butter-brushed filo base with a full-bodied filling that&#8217;s sure to float your goat! <\/em><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients:<\/h2>\n\n\n\n<p>Approx. 375g of fillo pastry<\/p>\n\n\n\n<p>3 x leeks <\/p>\n\n\n\n<p>4 x garlic cloves<\/p>\n\n\n\n<p>1 x brown onion<\/p>\n\n\n\n<p>200g of goat cheese<\/p>\n\n\n\n<p>200g shaved parmesan<\/p>\n\n\n\n<p>150g of melted butter (for pastry)<\/p>\n\n\n\n<p>150g of butter<\/p>\n\n\n\n<p>100mL of olive oil<\/p>\n\n\n\n<p>100g of plain flour<\/p>\n\n\n\n<p>100mL of cream<\/p>\n\n\n\n<p>200mL of vegetable stock<\/p>\n\n\n\n<p>Pepper &amp; salt<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Cam\u2019s Kit:<\/h2>\n\n\n\n<p><a href=\"https:\/\/www.snowys.com.au\/double-burner-cooker\" target=\"_blank\" rel=\"noreferrer noopener\">Companion Double Burner Wok Cooker<\/a><\/p>\n\n\n\n<p><a rel=\"noreferrer noopener\" href=\"https:\/\/www.snowys.com.au\/search?w=Campfire%20Nonstick%20Pans\" target=\"_blank\">Campfire Nonstick Pans<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/www.snowys.com.au\/cast-iron-camp-oven-9-quart\" target=\"_blank\" rel=\"noreferrer noopener\">Campfire Cast Iron Camp Oven 9 Quart<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/www.snowys.com.au\/9-quart-cast-camp-oven-pack\" target=\"_blank\" rel=\"noreferrer noopener\">Steamer rack<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/www.snowys.com.au\/firefast-torch\" target=\"_blank\" rel=\"noreferrer noopener\">Zippo Firefast Torch<\/a><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00056.jpg\" alt=\"Fillo pastry, salted butter, onion, garlic, leek, olive oil, plain flour, goat cheese, parmesan cheese, salt, pepper, cream, and vegetable stock. \" class=\"wp-image-53103\" title=\"Cam's ingredients\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00056.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00056-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00056-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00056-10x7.jpg 10w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>Cam&#8217;s ingredients<\/em><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Method:<\/h2>\n\n\n\n<p><strong>1. Prepare the Vegetables<\/strong> (00:19)<\/p>\n\n\n\n<p>Slice the leeks down the centre, and chop into small segments.<\/p>\n\n\n\n<p>Add to a bowl, and completely cover with water. Mix thoroughly with your hands, taking care to rid of the dirt and grit still present on the leeks. <\/p>\n\n\n\n<p>Slice both the onions and garlic thinly, and add to a frypan.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00058.jpg\" alt=\"A bowl of chopped leeks, onion, and garlic, filled with water. \" class=\"wp-image-53104\" title=\"Cover leeks with water\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00058.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00058-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00058-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00058-10x7.jpg 10w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>Add leeks to a bowl, and completely cover with water.<\/em><\/p>\n\n\n\n<p><strong>2. Soften the Onion, Garlic, and Leek<\/strong> (01:45)<\/p>\n\n\n\n<p>Add butter and olive oil to the pan, and crank the heat. <\/p>\n\n\n\n<p>Use your hands to transfer the leeks straight from the water into the pan. <\/p>\n\n\n\n<p>Toss the vegetables in the butter and oil, and allow to soften. When you notice the water begin to leech out, this indicates when they&#8217;re at the ideal consistency. <\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00064.jpg\" alt=\"A hand transferring chopped leeks from a bowl of water to a pan. \" class=\"wp-image-53106\" title=\"Transfer the leeks to the pan\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00064.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00064-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00064-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00064-10x7.jpg 10w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>Use your hands to transfer the leeks straight from the water into the pan.<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00070.jpg\" alt=\"A spoon stirring leeks, garlic, onion, oil, and butter, reducing in a pan. \" class=\"wp-image-53109\" title=\"When the water begins to leech out, the leeks have softened enough\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00070.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00070-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00070-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00070-10x7.jpg 10w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>When the water begins to leech out, the leeks have softened enough.<\/em><\/p>\n\n\n\n<p><strong>3. Add Stock<\/strong> (02:45)<\/p>\n\n\n\n<p>Add enough stock to cover the leeks onions, and garlic. <\/p>\n\n\n\n<p>Add a grind of pepper and a little salt, then toss the ingredients within the pan. <\/p>\n\n\n\n<p>Leave to simmer until the stock as almost absorbed. <\/p>\n\n\n\n<p><strong>4. Melt Butter (for Pastry)<\/strong> (03:17)<\/p>\n\n\n\n<p>Add 150g of butter to another pan to melt. This will be used to brush the layers of fillo pastry.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00069.jpg\" alt=\"A cube of butter melting in a pot on the stove. \" class=\"wp-image-53107\" title=\"Melt 150g of butter\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00069.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00069-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00069-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00069-10x7.jpg 10w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>Add 150g of butter to another pan to melt.<\/em><\/p>\n\n\n\n<p><strong>5. Add the Cream<\/strong> (03:33)<\/p>\n\n\n\n<p>Once reduced, add the cream to the leeks. This adds both richness and flavour.<\/p>\n\n\n\n<p>Bring the leeks to boil and allow to reduce a little &#8211; but not so much that the cream starts to split and become oily. <\/p>\n\n\n\n<p><strong>6. Remove Butter from Heat<\/strong> (04:06)<\/p>\n\n\n\n<p>When the separate pot of butter has melted entirely, remove from the heat. <\/p>\n\n\n\n<p><strong>7. Remove Leeks from Heat<\/strong> (04:17)<\/p>\n\n\n\n<p><strong>8. Prepare the Pastry<\/strong> (04:29)<\/p>\n\n\n\n<p>Apply the steamer rack within the camp oven. This lifts the base of the tart to prevent it from burning. <\/p>\n\n\n\n<p>Using a pastry brush, paint a liberal amount of butter between each layer of fillo pastry, until the desired thickness is reached (roughly 8-10 layers). As the tart will be round, layer each sheet of pastry in a cross-hatch manner. <\/p>\n\n\n\n<p>Sit the pastry inside your tart shell or flan dish. Cam uses the latter, with a removable base.  <\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00077.jpg\" alt=\"A pastry brush painting a sheet of pastry with butter. \" class=\"wp-image-53110\" title=\"Paint a liberal amount of butter between each layer of fillo pastry\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00077.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00077-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00077-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00077-10x7.jpg 10w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>Using a pastry brush, paint a liberal amount of butter between each layer of fillo pastry.<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00078.jpg\" alt=\"Layers of fillo pastry, cross-hatched. \" class=\"wp-image-53111\" title=\"Layer each sheet of pastry in a cross-hatch manner\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00078.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00078-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00078-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00078-10x7.jpg 10w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>As the tart will be round, layer each sheet of pastry in a cross-hatch manner.<\/em><\/p>\n\n\n\n<p><strong>9. Add Flour to Leeks<\/strong> (06:01)<\/p>\n\n\n\n<p>This is to help the tart set during the cooking process, as the oven will bake the flour. Not much is needed. <\/p>\n\n\n\n<p><strong>10. Assemble the Tart<\/strong> (06:28)<\/p>\n\n\n\n<p>Pour the leek mix into tart pastry shell, and smooth over with a spatula.<\/p>\n\n\n\n<p>Scatter the top with goats cheese, and a generous sprinkling of parmesan. <\/p>\n\n\n\n<p>Trim the pastry overlay from the edges &#8211; this keeps it neat and easier to maneuver out of the oven. <\/p>\n\n\n\n<p>Lower the tart into the camp oven.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00083.jpg\" alt=\"Sprinkling goat cheese on top of a leek tart. \" class=\"wp-image-53112\" title=\"Scatter the top of the tart with goat cheese\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00083.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00083-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00083-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00083-10x7.jpg 10w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>Scatter the top of the tart with goat cheese, and a generous sprinkling of parmesan.<\/em><\/p>\n\n\n\n<p><strong>11. Cook the Tart<\/strong> (07:57)<\/p>\n\n\n\n<p>Apply a medium heat, or a high heat if the weather is windy. <\/p>\n\n\n\n<p>Note: the aim isn&#8217;t to overcook the tart, but simply &#8216;set&#8217; it. Fillo pastry doesn&#8217;t &#8216;cook&#8217; the way other pastry types do.<\/p>\n\n\n\n<p>Watch the tart every 5 minutes.<\/p>\n\n\n\n<p><strong>12. Check the Tart<\/strong> (08:23)<\/p>\n\n\n\n<p>Find an area that isn&#8217;t covered by cheese, and press to establish whether the filling is now firm. Or, check where the pastry is crisp.  <\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00087.jpg\" alt=\"A hand pressing the top of a partly-cooked tart. \" class=\"wp-image-53113\" title=\"Press to establish whether the filling is now firm\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00087.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00087-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00087-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00087-10x7.jpg 10w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>Press to establish whether the filling is now firm.<\/em><\/p>\n\n\n\n<p><strong>13. Remove from Oven<\/strong> (08:39)<\/p>\n\n\n\n<p>Let the tart sit for a few minutes to cool and set. <\/p>\n\n\n\n<p><strong>14. Torch the Top<\/strong> (09:05)<\/p>\n\n\n\n<p>Using a blowtorch, lightly sear the top of the tart for colour. <\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00099-1.jpg\" alt=\"Cam's braised leek, goat cheese, and parmesan tart with a slice removed. \" class=\"wp-image-53114\" title=\"Lightly sear the top of the tart\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00099-1.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00099-1-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00099-1-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00099-1-10x7.jpg 10w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>Lightly sear the top of the tart<\/em>.<\/p>\n\n\n\n<p><strong>15. Serve Up<\/strong> (09:17)<\/p>\n\n\n\n<p><strong>16. The Finished Product<\/strong> (09:54)<\/p>\n\n\n\n<p>Cam&#8217;s braised leek, goat cheese, and parmesan tart doesn&#8217;t kick butt &#8211; it head-butts!<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"600\" src=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00098-1.jpg\" alt=\"Cam's braised leek, goat cheese, and parmesan tart with a slice removed and placed to the side. \" class=\"wp-image-53117\" title=\"Cam's braised leek, goat cheese, and parmesan tart\" srcset=\"https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00098-1.jpg 900w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00098-1-300x200.jpg 300w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00098-1-768x512.jpg 768w, https:\/\/www.snowys.com.au\/blog\/wp-content\/uploads\/2023\/02\/LAR00098-1-10x7.jpg 10w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p class=\"has-text-align-center\"><em>Cam&#8217;s braised leek, goat cheese, and parmesan tart doesn&#8217;t kick butt &#8211; it head-butts!<\/em><\/p>\n<div class='watch-action'><div class='watch-position align-left'><div class='action-like'><a class='lbg-style1 like-53094 jlk' href='javascript:void(0)' data-task='like' data-post_id='53094' data-nonce='658ccc60fd' rel='nofollow'><img class='wti-pixel' src='https:\/\/www.snowys.com.au\/blog\/wp-content\/plugins\/wti-like-post\/images\/pixel.gif' title='Liked it' \/><span class='lc-53094 lc'>2<\/span><\/a><\/div><\/div> <div class='status-53094 status align-left'><\/div><\/div><div class='wti-clear'><\/div>","protected":false},"excerpt":{"rendered":"<p>In this episode, Cam goes back to pastry basics &#8211; head-butting butter and braised leek with two types of cheese like two Billy goats backing each other in. <\/p>\n","protected":false},"author":1637,"featured_media":53131,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1573,1577],"tags":[1725,1726,1728],"class_list":["post-53094","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-show","category-cooking-show-vegetarian","tag-braisedleekgoatcheeseandparmesantart","tag-leekandgoatscheesetart","tag-tartsinacampoven"],"_links":{"self":[{"href":"https:\/\/www.snowys.com.au\/blog\/wp-json\/wp\/v2\/posts\/53094","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.snowys.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.snowys.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.snowys.com.au\/blog\/wp-json\/wp\/v2\/users\/1637"}],"replies":[{"embeddable":true,"href":"https:\/\/www.snowys.com.au\/blog\/wp-json\/wp\/v2\/comments?post=53094"}],"version-history":[{"count":21,"href":"https:\/\/www.snowys.com.au\/blog\/wp-json\/wp\/v2\/posts\/53094\/revisions"}],"predecessor-version":[{"id":53172,"href":"https:\/\/www.snowys.com.au\/blog\/wp-json\/wp\/v2\/posts\/53094\/revisions\/53172"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.snowys.com.au\/blog\/wp-json\/wp\/v2\/media\/53131"}],"wp:attachment":[{"href":"https:\/\/www.snowys.com.au\/blog\/wp-json\/wp\/v2\/media?parent=53094"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.snowys.com.au\/blog\/wp-json\/wp\/v2\/categories?post=53094"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.snowys.com.au\/blog\/wp-json\/wp\/v2\/tags?post=53094"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}