Goats Cheese and Leek tart

Man, do I love a tart. And considering how much I love leeks and adore goats cheese, this is an absolute winner in my books. The recipe comes from an old Gourmet Traveller or Vogue Entertaining, I’m afraid that is as much as I remember so my sincerest apologies to the original author.

Leek and goats cheese tart
One batch of Maggie Beer’s sour cream pastry and bake a 9″ pie crust blind. (You’ll have pastry left over for another tart or use. You’re welcome.)

  • 2-4 leeks (depending on size and personal taste really)
  • 40g butter
  • 4 eggs
  • 250g fresh goats cheese
  • 1 cup cream
  • salt and pepper
  • nutmeg to taste
  • 2 tbsp finely chopped chives
  1. Preheat oven to 190C
  2. Wash the leeks and chop the white section up finely
  3. Melt butter in a pan and saute the leeks until softened but not browned
  4. In a bowl beat the eggs, cheese and cream until smooth and season
  5. Place leeks in the bottom of baked pastry shell, pour over egg mix and sprinkle over chives
  6. Cook for 30 minutes until just golden and set in the middle
  7. Allow to cool slightly then serve with crusty bread and a cracking great green salad.