Babington's leek, walnut & goat's cheese tart from A Year at Otter Farm: Inspiring Recipes Through the Seasons (page 69) by Mark Diacono

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Notes about this recipe

  • eeeve on October 27, 2015

    Made this tart with regular leeks and added plenty of garlic as per the author's suggestion. Used sour cream instead of double cream, and ready-rolled shortcrust pastry instead of making it from scratch, as these things were what I had to hand, and voilà, all of these combined made a great tasting tart (or is it a quiche)! Really like the crunch of the nuts and the contrast of creamy leeks with tangy goats cheese.

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