Makes 4

The sweet, mild flavour of slow-cooked leek balances the sharp acidity of blue cheese with a rounded, buttery taste. Marry this delectable duo with the crumbly texture of warm butter puff  pastry and you’ve practically got all the planets aligned and the angels singing.


  • 100g butter, chopped
  • 2 medium leeks, pale section only, halved lengthways, washed, thinly sliced
  • 2 garlic cloves, peeled, crushed
  • 200g good-quality blue cheese, crumbled
  • 3 eggs
  • 300ml pure cream
  • rocket leaves and tomato chutney, to serve


  • 1½ cups plain flour
  • pinch of salt
  • 100g chilled butter, chopped
  • ⅓ cup sour cream or natural yoghurt


To make pastry, combine flour and salt in a large bowl. Using your fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Add sour cream and bring mixture together with your hands. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.

Preheat oven to 180°C. Grease four 10cm-round tart pans with removable bases. Divide dough into 4 portions. Roll out 1 portion between 2 sheets of baking paper until 3mm thick. Line a pan with pastry and trim excess. Prick pastry base with a fork. Repeat with remaining dough portions.

Place pans on a baking tray in refrigerator for 30 minutes to rest. Line pastry cases with baking paper and fill with pastry weights.

Bake for 15 minutes. Remove paper  and weights. Bake for 10–15 minutes  or until pastry is golden. Cool in pans.

Meanwhile, melt butter in a frying pan over a medium heat. Reduce heat to low. Cook leek and garlic for 20 minutes or until translucent. Cool.

Spoon leek mixture among pastry cases. Top with blue cheese. Whisk eggs and cream in a jug. Season. Pour egg mixture among pastry cases. Bake for 20–25 minutes or until set. Stand for 5 minutes. Remove from pans. Serve with rocket and tomato chutney.