Leek & Goats Cheese Tart

Not as fiddly as it looks and damn nice!

400g leeks, halved & sliced
1 medium onion, chopped
1 large egg
1 egg yolk
150ml single cream
thyme leaves
100g goats cheese, crumbled
25g parmesan, freshly grated
salt and pepper

for the shortcrust pastry:
6oz flour
1 tsp sugar
pinch of salt
4oz cold butter, cubed
3 tbsp very cold water


1. Rub the butter into the flour either by hand or in a food processor (if using a food processor empty the crumb mixture into a bowl before adding the water).

2. Add cold water to the crumb mixture, until the mixture comes together. Wrap and chill in fridge for 30 mins. Roll out to line a 20-22 cm tart tin. Allow to rest in fridge again for 30 mins. Cook in a preheated oven at 180°C for about 15 mins, until light brown.

3. Stew leeks in a little butter and oil until soft. Spoon leek mixture into base of tart, spreading evenly. Sprinkle goats cheese over; with a few leaves of thyme.

4. Mix eggs and cream together with the parmesan and season with salt and pepper.

5. Pour mixture over leeks and bake for about 30-40 mins at 150°C.

Preparation Time: 1 hour
Cooking Time: 30-40 minutes
Serves: 4


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