Quick & Easy

Leek and feta tart

Step outside your everyday repertoire with this salty and crumbly leek and feta tart.
Leek and feta tart




1.Preheat oven to 180°C. Grease well a 30cm tart tin.
2.To make pastry, whizz flour, salt, butter, mustard and thyme in a food processor until mixture resembles breadcrumbs. Add the water and whizz until a ball forms. Press pastry into tart tin and place in freezer before preparing filling.
3.Heat butter and oil in a large frying pan and sauté leeks and garlic until soft, but not coloured, stirring carefully to ensure slices remain intact.
4.In a bowl, whisk together eggs, cream and some salt and pepper.
5.Remove tin from freezer, cover with baking paper and baking weights (or dried beans or uncooked rice) and bake blind for about 15 minutes or until golden. Remove paper and weights.
6.To assemble, top pastry with sautéed leeks and garlic, pour in egg mixture and top with crumbled feta and thyme.
7.Bake for 20–30 minutes or until golden and set. To serve, top each slice with salad leaves tossed in vinaigrette.

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