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Leek, crème fraîche and aged chèvre tart

Australian Gourmet Traveller French recipe for leek, crème fraîche and aged chèvre tart.

By Emma Knowles
  • 20 mins preparation
  • 45 mins cooking plus resting, cooling
  • Serves 8
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Leek, crème fraîche and aged chèvre tart
You can use any aged goat's cheese for this tart. It just needs to be firm enough to slice thinly without crumbling. Serve with a salad of blanched green beans and crisp leaves dressed with a simple vinaigrette for the perfect weekend lunch.


  • 50 gm butter, coarsely chopped
  • 2 leeks, thinly sliced
  • 1 garlic clove, finely chopped
  • 185 ml dry white wine
  • 400 gm crème fraîche
  • 3 eggs
  • ¼ cup each (loosely packed) flat-leaf parsley, thyme, chervil and tarragon
  • 250 gm aged goat’s cheese, such as Le Chevrot
Pâte brisée
  • 300 gm (2 cups) plain flour
  • 200 gm cold butter, coarsely chopped
  • 60 ml carbonated mineral water
  • To serve: salad of beans and greens


  • 1
    For pâte brisée, process flour, butter and 1 tsp sea salt in a food processor until mixture resembles fine crumbs. Add enough mineral water to just bring dough together. Turn onto a lightly floured surface, knead lightly until smooth, wrap in plastic wrap and refrigerate for 2 hours to rest. Preheat oven to 180C. Roll out on a lightly floured surface to 3mm thick, line a 28cm-diameter 3cm-deep tart tin and refrigerate for 45 minutes to rest. Trim edges, blind bake until light golden (10-12 minutes), remove paper and weights and bake until dry and golden (8-10 minutes), then set aside.
  • 2
    Meanwhile, heat butter in a large frying pan over medium-high heat, add leek and garlic and stir occasionally until golden and tender (8-10 minutes). Add wine, season to taste, simmer until completely evaporated (2-3 minutes), cool completely. Process in a food processor until puréed, season to taste. Add crème fraîche, eggs and herbs, process to combine then pour into pastry case. Thinly slice goat’s cheese into rounds with a sharp knife, arrange over tart and bake until golden and set (20-25 minutes). Stand in tin for 10 minutes then serve with a vinaigrette-dressed salad of beans and greens.


Drink Suggestion: Chablis. Drink suggestion by Max Allen

  • Author: Emma Knowles