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Leek & goat’s cheese traybake tart

This cheese and vegetables shortcrust pastry tart is perfect for a midweek meal, or picnic, and it's cheap to prepare

  • Prep: 10 mins
    Cook: 50 mins
  • Cuts into 6
  • Easy
  • Cuts into 6
  • Easy
  • Calories 458
  • Carbohydrates 29
  • Saturated Fat 12
  • Sugar 5
  • Protein 15
  • Fat 30
  • Fibre 4
  • Salt 1.1

Nutrition per serving

  • Calories 458
  • Carbohydrates 29
  • Saturated Fat 12
  • Sugar 5
  • Protein 15
  • Fat 30
  • Fibre 4
  • Salt 1.1

Ingredients

  • 320g pack ready-rolled shortcrust pastry
  • 500g leeks, very thinly sliced
  • 25g butter
  • 4 thyme sprigs, leaves picked
  • 300ml milk
  • ¼ fresh nutmeg, grated
  • 4 eggs
  • 125g log soft goat's cheese, half chopped, the rest sliced
  • 1 tbsp roughly chopped hazelnuts (not the pre-chopped ones)
  • tomato salad, to serve

Method

  1. Heat oven to 200/180C fan/gas 6. Line a non-stick tin (24cm x 20cm x 3cm deep) with baking parchment. Unravel the pastry and use it to line the tin. It should fit almost perfectly except for a slight overhang at the ends. If there are any cracks in the pastry, gently press them together with your fingers, then prick the base. Line with more baking parchment, fill with baking beans and bake for 15 mins. Remove the paper and beans and bake 5 mins more to dry the base.

  2. Meanwhile, in a large non-stick frying pan, fry the leeks in the butter with most of the thyme until soft - about 8 mins. Tip into a bowl and pour in the milk, then add the nutmeg, some seasoning and the eggs. Beat until well mixed, then stir in the chopped goat’s cheese.

  3. When the pastry case comes out of the oven, tip in the leek mixture, arrange the sliced cheese on top and scatter over the hazelnuts and the remaining thyme. Return to the oven for 25-30 mins until the filling is set. Trim away the excess pastry at the ends if you like and serve warm or at room temperature with a tomato salad.

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