Wholemeal Leek & Goats’ Cheese Tart

Name: Wholemeal Leek & Goats’ Cheese Tart
Yield: Serves 6-8
Ingredients: 4 eggs; salt and freshly ground black pepper; 1½ leeks, split in half, cleaned and roughly chopped; 2 courgettes, grated; 190 g soft Goats’ cheese; ½ cup (125 ml) cream; 1 courgette, grated; 3-4 tbsp cold water; 1 tbsp butter; 3 tbsp olive oil; 1 cup (150 g) whole meal flour; ½ cup (75 g) plain flour; ¼ tsp salt; 125 g unsalted butter, chilled and diced

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

Leeks are so good at this time of year. This tart makes a great lunch with a simple salad from The Greenhouse.

Ingredients

Wholemeal Pastry

1 cup (150 g) whole meal flour
½ cup (75

Main course
Vegetarian

Method

To prepare the pastry

Sift salt and the two flours into a mixing bowl, then add the butter and courgette.

Use your fingertips to quickly rub in the cold butter until the mixture resembles coarse bread crumbs. The colder your hands are for this step, the better. Sprinkle the water over the flour mixture and stir until the dough starts to hold togethe