And don’t worry about feeding leeks to non-leek likers, this one is tested and tried. On myself, first and foremost. I used to dislike leeks until I started cooking them, so you can trust me on this one 😉
As usual, feel free to play around with the shape of the tart, pastry, cheese and herbs, and don’t hesitate to come and let me know how that picnic went.
- 1 ready-rolled pastry
- 500g / 1 lb leeks, sliced very thinly
- 25g / 2 tbsp butter
- 2 tbsp tarragon leaves, chopped
- 300ml / 1¼ cup milk
- Freshly grated nutmeg
- 4 eggs
- 200g / 7 oz. / 1 cup log goat’s cheese, half chopped, the rest sliced
- Salt & pepper
- Optional: 1 tbsp roughly chopped almond or hazelnuts
Preheat your oven to 200°C/400°F.
Line your tin with baking parchment. Unroll the pastry and fit it into the tin.
Line with more baking parchment, fill with baking beans and blind bake for 15-20 minutes. Remove the paper and beans and bake 5 minutes more to dry the base.
Meanwhile, in a large non-stick frying pan, fry the leeks and tarragon in the butter until they have rendered their liquid and it has evaporated. Set aside to cool a little.
In a large bowl, whisk together the milk, eggs, nutmeg, salt & pepper. Whisk until well mixed, then stir in the chopped cheese and leeks.
Carefully tip the leek mixture into the pastry, arrange the sliced cheese on top and scatter over the nuts, if using.
Bake for 30-40 minutes, until golden and the filling is set.
Serve warm, cold or at room temperature, at home or at the park.