Goat's cheese, leek & hazelnut super-smart tart!
Jenny Eatwell's Rhubarb & Ginger
Jenny Eatwell's Rhubarb & Ginger
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Ingredients

  • 4 large filo pastry sheets, halved
  • a knob of butter
  • 1 leek, trimmed, quartered lengthways and sliced finely
  • 1 tsp Dijon mustard
  • 250 g creme fraiche d'isigny (or low fat creme fraiche if you must)
  • 2 medium eggs
  • 140 g soft goat's cheese
  • sea salt & freshly ground black pepper
  • 25 g toasted hazelnuts, chopped.

Instructions

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