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Leek and goat’s curd tart

You'll need

30 gm butter, diced 2 leeks, thinly sliced 1 garlic clove, finely chopped 2 tsp thyme, plus 8 extra sprigs Finely grated rind of 1 lemon 375 gm sheet of butter puff pastry For eggwash: lightly beaten egg 50 gm goat’s curd, plus extra to serve 2 small rounds goat’s Camembert (about 170gm each), halved horizontally For drizzling: olive oil To serve: soft herb salad (optional)


  • 01
  • Preheat oven to 200C. Heat butter in a saucepan over medium-high heat, add leek, garlic, thyme leaves and rind, and sauté until tender (3-4 minutes). Season to taste and set aside.
  • 02
  • Cut four 12cm-diameter rounds from pastry, place on an oven tray lined with baking paper and score a 1cm border on each, then brush edges with eggwash. Spread goat’s curd over pastry within the border, then scatter leek mixture over and place a Camembert half on each, rind-side down. Season to taste, scatter with thyme sprigs, drizzle with a little olive oil and bake until crisp and golden (10-15 minutes). Serve warm with a herb salad.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2014

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