Roasted leek and garlic tart with currants and goat's cheese from Salads & Vegetables (page 148) by Karen Martini

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

  • JLDuck on January 27, 2018

    I concur with earlier note. I found that I needed to turn the temperature down to 160 near the end to complete the cooking in the centre.

  • e_ballad on July 29, 2017

    Very nice, with a very delicate custard. I thought the sweetness of the currants against the leeks was a great combination, though I don't think the verjuice imparted much flavour. Edit: I have had to add another star. You must eat this as a cold/room temp dish - it had so much more flavour & the verjuice reveals itself against the leeks & currants to make quite a sophisticated dish.

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