6 Serves
85 Mins
Preheat your oven to 200°C and line your tart tin with parchment paper.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin E
2 mg / 15 mgVitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
136 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
192 mg / 1,250 mgPotassium
225 mg / 4,700 mgSodium
380 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
9 g / 20 gCholesterol
157 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Unroll the pastry and fit it into the tin. Line the pastry with parchment paper and fill with baking beans to blind bake for 15-20 minutes.
Remove the paper and baking beans, then bake for an additional 5 minutes to ensure the base is dry.
In a large non-stick frying pan, sauté the leeks and tarragon in butter until the moisture has evaporated, then set aside to cool.
In a large bowl, whisk together the milk, eggs, nutmeg, salt, and black pepper until well combined, then stir in half of the chopped goat cheese.
Pour the leek mixture into the prepared pastry base, arrange the remaining sliced goat cheese on top, and sprinkle with chopped almonds.
Bake for 30-40 minutes until the filling is set and the top is golden brown.
30
g45
g25
g
Moroccan.jpg&w=3840&q=75)
French