Leek and goat’s cheese tart
- 1 sheet frozen shortcrust pastry
- 2 leeks
- 1 tbsp butter
- 1 tbsp olive oil
- 3 eggs
- 3/4 cup cream
- 50g (1/2 packet) soft goat’s cheese
Line a 20cm tart tin with pastry. Cover with foil, pressing it gently against the pastry, and place in the freezer for 20 minutes. Preheat oven to 200°C or 180°C fan-forced.
Fill the lined tart tin with baking weights, uncooked rice or lentils, and place on a baking sheet. Bake for about 15 minutes, until the pastry appears set. Remove the baking weights and foil, and then return it to the oven for another 5-10 minutes to lightly brown.
Wash leeks thoroughly, halve lengthwise then chop roughly. Place in a heavy-based saucepan with butter and olive oil. Cook over lowest temperature, with the lid on, for about 8-10 minutes, stirring occasionally to ensure it doesn’t stick. If possible, you don’t want it to colour at all. When it is soft and succulent, season with salt and pepper and set aside.
Reduce oven temperature to 190°C or 170°C fan-forced.
In a bowl, whisk eggs and cream until just combined. Add leeks and stir through. Pour egg mixture into baked pastry case. Dot the top with goats cheese.
Bake for 35-45 minutes or until just set in the centre.
- For a meatier filling, add chopped cooked chicken breast or even some smoked trout to the egg before baking.
- If goat’s cheese is not your thing, a milder cows’ milk feta works well.
- Recipe by Greer Worsley, a working mum whose desire to make and bake things has grown in inverse proportion to the amount of spare time she has since her three gorgeous girls came along.
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