Goats Cheese and Leek Tart

Naomi Scesny, Breville Home Economist
Cook time 40 minutes
Servings 6-8


2 leek, white part only
80g butter
1 tablespoon olive oil
1 tablespoon chopped fresh thyme
Sea salt and freshly ground black pepper
80g goats’ cheese
300ml cream
4 eggs
Extra sprigs of thyme

250g plain flour
135g chilled butter, cubed
1 egg
1-2 teaspoons cold water


Goats Cheese and Leek Tart

  1. To make the pastry, assemble the food processor using the Quad blade.
  2. Place flour and butter into the processing bowl. Process ingredients until mixture resembles a fine crumble. Add egg and water and process until mixture forms a ball.  Do not over process. TIP: Add the water gradually as you may not need it all.
  3. Lightly knead dough by hand until smooth and shape into a disc. Cover with plastic wrap and refrigerate for 20 minutes.  
  4. Preheat oven to 180°c.  Use a 25cm x 3cm cm loose base round flan tin.
  5. Assemble the processor with the spindle and the variable slicer set to setting 3-4. Slice leeks.  
  6. Heat butter and oil in a frying pan over a medium heat; add leeks and cook, stirring, until the leeks have softened.  Add the chopped thyme and cook for a further minute.  Season with salt and pepper and set aside.
  7. Roll dough between two sheets of baking paper large enough to line tin; line flan tin with pastry. Using a fork press several holes around the middle of the pastry. Line tin with baking paper and fill with baking beads or uncooked rice.  Bake in oven for 10-15 minutes; remove beads and paper and bake for a further 5 minutes.  
  8. Spread leeks over the base of the pastry and sprinkle with goats’ cheese and top with extra sprigs of thyme.  Whisk together cream, eggs, salt and pepper; pour over egg mixture. Bake in preheated oven for 30 minutes or until set.  Allow to cool for 30 minutes before serving.