Leek and goats’ cheese tartlet
40 minutes, plus refrigeration time
Preparation time
35 minutes
Cooking time
48 tartlets



250 g (1 ⅔ cups) plain flour
185 g unsalted butter, diced
¼ tsp (1 g) salt flakes
1 tsp caster sugar
50 ml full cream milk
1 egg yolk

Fried leeks

2 leeks, green parts only
Vegetable oil, to fry

Leek filling

2 leeks, white parts only
1 tbsp vegetable oil
30 g unsalted butter
2 sprigs thyme
Salt flakes and pepper, to taste
4 egg yolks
170 ml cream (35% fat)
110 g crème fraîche
¼ tsp (2 g) freshly ground nutmeg
50 g goats’ cheese


100 g goats’ cheese
Micro herbs, optional



  1. Place the flour, butter, salt and sugar in the bowl of a freestanding mixer with paddle attachment.
  2. Mix on a low speed, adding in the milk and yolk until just combined.
  3. Remove the pastry from the bowl and cover with cling wrap, pressing into a flat square shape. Place into the fridge for an hour.

Fried leeks

  1. Finely slice the green parts of the leeks into 1 mm rounds.
  2. In a saucepan on high heat, Induction setting 8, heat the oil. Add the leeks and deep fry for 5-6 seconds until they become very light golden brown.
  3. Remove the leeks and place onto a plate lined with paper towel. Set aside until ready to assemble.

Leek filling

  1. Cut the white part of the leeks into 2 cm rounds.
  2. In a frying pan on medium heat, Induction setting 6, warm the vegetable oil.
  3. Place the leeks cut side down into the frying pan. Cover with a lid and braise for approximately 3-4 minutes until the leeks have softened and are golden brown in colour.
  4. Remove the lid, add in the butter, thyme and season with salt and pepper. Sauté for 1 minute.
  5. Place the lid back on and remove the frying pan from the heat. Allow to stand for 5-10 minutes.
  6. In a separate bowl, whisk the remaining ingredients together. Place into the fridge until ready to assemble.


  1. Dust the bench lightly with flour. Using a rolling pin, roll the pastry to a thickness of 2-3 mm.
  2. Using a 5 cm pastry cutter, line 4 cm mini muffin tins with pastry. Place into the refrigerator until ready to fill.
  3. Preheat the oven on Intensive Bake at 170°C with a baking and roasting rack on shelf level 1.
  4. Place approximately half a teaspoon of goats’ cheese into each pastry case.
  5. Carefully pull the sautéed leeks apart and arrange on top of the goats’ cheese.
  6. Using a small jug, pour the egg mixture into each tartlet, filling just up to the top.
  7. Place into the oven and bake for 18-20 minutes, or until golden brown.
  8. Top each tartlet with the remaining goats’ cheese, fried leeks and micro herbs.

Hints and tips

  • This pastry freezes well for up to 1 month.
  • Leftover pastry scraps can be re-rolled once rested in the refrigerator.


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