Leek and Goats' Cheese Tart


  • 1 oz (25 g) firm goats' cheese (rindless)
  • 4 oz (110 g) plain flour, plus a little extra for dusting
  • pinch of salt
  • 1 oz (25 g) softened vegetable fat
  • 1 oz (25 g) softened butter
  • 1 lb 6 oz (625 g) leeks, ie, 12 oz (350 g) trimmed weight (see instructions in the method)6 oz (175 g) firm goats' cheese (rindless)
  • ½ oz (10 g) butter
  • + 4 more ingredients
    • 3 large eggs, beaten
    • 7 fl oz (200 ml) crème fraîche or double cream
    • 4 spring onions, trimmed and finely sliced, including the green parts
    • salt and freshly milled black pepper

First sift the flour with the pinch of salt into a large bowl, holding the sieve up high to give it a good airing. Then add the lard and butter and, using only your fingertips, lightly rub the fat into the flour, again lifting the mixture up high all the time. When everything is crumbly, coarsely...

View full recipe at SpringPad


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