Wednesday, 12 February 2014

Leek, Creme Fraiche and Goat Cheese Tart

Do you ever come home from your run and think "I feel like a tart"? I don't mean in the: I've been running around town in my spandex mini-dress with my 6 inch heels on, batting my false eyelashes and propositioning everyone who crosses my path kind of way, I mean the: I'm starving and the only thing that will satisfy my tummy-gnawing hunger is a butter-crusted, creamy centred, cheesy tart kind of way. Me too.

Leek, Creme Fraiche and Goat Cheese Tart
slightly adapted from Gourmet Traveller

For the Pastry:
300g pastry flour
200g unsalted butter, diced
60ml carbonated mineral water
1/4 teaspoon fine sea salt

For the Filling:
50g unsalted butter
2 leeks, white part only thinly sliced
1 garlic clove, minced
185ml dry white white
400g creme fraiche
3 eggs, lightly beaten
1/4 cup finely chopped herbs (I used parsley, thyme and tarragon)
200g goat cheese

Make the Pastry:
Put the flour, salt and butter into a food processor and blitz until it resembles oatmeal. Add the water down the funnel and process just until a ball of dough forms around the blade.

Turn the dough out onto a lightly floured bench and knead lightly until it's smooth, wrap in cling film and refrigerate for 2 hours.

Preheat the oven to 180 degrees C.

Roll the pastry out until it is 3mm thick and line the base and sides of a 28cm loose-bottomed tart pan. Leave any dough that is hanging over the edges on and refrigerate again for another hours. Trim the edges and line the pastry with baking paper. Put some baking weights onto the baking paper and bake for 15 minutes until starting to dry out. Remove the weights and paper and bake again for another 10 minutes until the pastry case is golden. Remove from the oven and set aside.

Make the Filling:
Melt the butter in a large frying pan and add the sliced leeks. Cook the leek on a medium heat for 10 minutes until softened and golden. Add the garlic, stir it in and cook for another minute. Add the wine and cook until the wine has been completely absorbed. Cool completely. Put the mixture into a blender and blitz until smooth. Season to taste. Add the creme fraiche, eggs and herbs and process to combined and pour into the pastry case. Put thin slices of the goat cheese on the top of the filling and bake for 25 - 30 minutes until golden and set. Leave to stand in the pan for 10 minutes before slicing.


  1. I have no words, everything in this tart is making me crazy!! WOW!

    1. Haha Gabrielle. We can drive each other crazy.

  2. Yes and yes! So freaking good. Everything I love in delicious tarty goodness!

    1. Nothing like a bit of tarty goodness. Thanks Maria.

  3. I mean...sometimes yes to the first one...and definitely yes to the second one :)
    This looks absolutely satisfyingly creamy, cheesy (in the best way) and delicious! One to put on this runner's menu for sure!

  4. Hahaha I got such a kick out of this! Yes, I do indeed come home and think that. I love love love leeks in my quiche / tarts but I've never put in creme fraiche or goat cheese! I've also never ever met a goat cheese filled something I didn't like, so I just bet this is absolutely delicious. Yum. Love the gorgeous top, too!

    1. I like my tarts to be a little more cheesy and tarty than me... on most occasions *wink*.