Name: Goat’s Cheese and Leek Tart
Yield: Makes 8
Ingredients: 4 eggs; 1 large leek (about 200 g/7 oz), white part only, washed and finely sliced; 300 g (10½ oz) soft goat’s cheese; 1 quantity savoury shortcrust pastry; ½ teaspoon salt; 3 thyme sprigs, leaves picked; 80 ml (2½ fl oz/⅓ cup) white wine; 300 ml (10½ fl oz) pouring (whipping) cream (35% fat); ½ teaspoon freshly ground black pepper; 35 g (1¼ oz) butter

Preparation info

Makes
8

Difficulty
Easy

Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

About

Sunday brunch, sitting under the grapevines on the terrace watching the river flow in the distance, glass of Semillon in hand, a pear and rocket salad with croutons and a goat’s cheese and leek tart. Drop a couple of roast tomatoes or field mushrooms sautéed in butter and parsley on top of the tarts before popping them in the oven if you so desire.