I just love the combination of leeks and cheese in a mini quiche, and that’s exactly what you get with these delicious Goats Cheese Tarts. These are a savoury vegetarian tartlet and just sharing the recipe now with you, is encouraging me to get baking. So let’s hope it gets you baking this Autumn too! Great with a side salad at home or in a lunch box!
Goats Cheese Tarts
- 500 g packet ready-made shortcrust pastry
- 25 g / 1oz butter
- 3 small leeks thinly sliced
- 100 g / 4oz soft goats cheese
- 175 g / 6oz cherry tomatoes
- 2 whole eggs and 1 egg yolk
- 200 ml créme fraiche
- 12 g / ½ oz dried chives or 25g / 1oz fresh chopped chives
- 25 g / 1oz freshly grated parmesan
- freshly ground black pepper
- sea salt
- Preheat oven to 200C/Gas Mark 6.
- Roll out the pastry and use to line Pyrex Flan dish. Trim the excess and chill for 20 minutes. Line the pastry case with greaseproof paper and baking beans. Place the dish on a baking tray and "bake blind" for 10 minutes.
- Remove from oven and reduce temperature to 190C/Gas Mark 5.
- Melt the butter in a saucepan, then add the leeks. Fry for 5 minutes until soft, but without colour. Set aside to cool.
- Cut the goats’ cheese into small pieces, and half the tomatoes. Beat the whole eggs and egg yolk together, then stir in the créme fraiche and dried chives. Season well with the salt and pepper.
- Spread the leeks over the cooled pastry case, next add the goats cheese and cherry tomatoes. Pour the egg mixture evenly over the filling, and sprinkle with the parmesan.
- Bake for 30-35 minutes, or until the filling is firm to the touch and golden brown on top. Allow to cool before popping in your lunch box
These are perfect any time of year, for popping in the lunch box or popping in the picnic hamper. For more lunch box recipe ideas, do check out our Recipes section