Babington’s leek, walnut & goat’s cheese tart

Name: Babington’s leek, walnut & goat’s cheese tart
Ingredients: 125 g plain flour, plus extra for dusting; A pinch of salt; 75 g unsalted butter, chilled and cut into small cubes; 1 free-range egg, separated; 3-4 tbsp cold milk; 25 g butter; 20 ml olive oil; 600 g Babington’s leeks, well washed and finely sliced; A few sprigs of thyme, leaves only; 70 g hard goat’s cheese, such as Village Green, cut into cubes; 70 g hard goat’s cheese, such as Village Green, cut into cubes; 30 g walnuts, broken into pieces; 2 free-range eggs, plus 2 extra yolks; 2 free-range eggs, plus 2 extra yolks; 200 ml double cream; 100 ml full-fat milk; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Year at Otter Farm

By Mark Diacono

Published 2014

About

Babington’s leek may have been invented for this tart. The hint of garlic alongside its leekiness is perfect here. This tart is equally, if differently, delicious with regular leeks, though you may want to add a clove or two of garlic in with the leeks when cooking. Either way, the leeks should shine through with the nuts and cheese as little pockets of flavour.

Ingredients

Pie
Vegetarian
March
Winter
February
January

Ingredients

Method