Leek, Swiss chard and feta tart from Australian Gourmet Traveller Magazine, August 2014 (page 40)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on August 27, 2020

    Yum!! The sour cream pastry was a dream to work with and the topping was absolutely delicious. I’ll absolutely make this again but use a bit more Gruyère (because I love it). The silver fox thinks there is plenty of scope for changing bit up.

  • kateiscoooking on May 05, 2018

    This was fabulous hot, room temp and cold. It's gorgeous too. Other than having to translate the recipe to our American measurements, it was super easy to put together. We will absolutely make this again - regularly!

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