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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
  • Serves 8
  • 20 mins preparation
  • 45 mins cooking plus resting, cooling
Leek, crème fraîche and aged chèvre tart
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
  • salad of beans and greens, To serve


  • 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