Blue Cheese & Leek Tart with Roasted Blackberries

Ooh how I love a quick & easy seasonal tart!

Creamy Cote Hill Farm artisan blue cheese and organic leeks take centre stage in this very quick & easy 30-minute tart of my dreams!

I love the addition of seasonal blackberries adding little ‘pops’ of acidity and sweetness – pure bliss. The tart is topped with drizzles of my new obsession with honey comb after having freshly harvested honey comb from local hives at Babylonstoren – absolute bliss!

More 30 minute tarts

Riverford organic box

Well hello London! I cooked this recipe in our little Notting-hill apartment from my Riverford organic box. The apartment is by no means ‘cooking friendly’ and I had to buy a few basics (cutting board ?!) which I will keep here in London for future use, as we are planning to spend more time in London now that my one daughter is living here.

Natoora – a company all about flavour

The baby radicchio leaves are from a company called Natoora, who I have supported over many years. As a chef, I love the fact that they support growers specifically growing produce for flavour

A love for organic food

My love for organic produce started in London where we lived for 15 years when I wanted more flavour but less chemicals in my food

You can read more about my journey with organic food here

I love the fact that Riverford offers a 100% British grown veggie box and definitely one to look out for. I do find that the organic winter crops like kale, broccoli, cavalo nero and spuds do taste better here in the UK and I look forward to incorporating them into dishes.

Leek Tart with Blue Cheese & Blackberries

Quick & easy tart of my dreams. Creamy cheesy leek filling and butter puffed pastry are baked till golden and I love the addition of the blackberries! Ready in 30-minutes!
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 people as a side

Ingredients
  

  • 380 g all butter puff pastry
  • 200 g blue cheese/goats cheese or feta
  • 60 g creme fraiche
  • 1 egg beaten
  • 2 cups leeks light green and white part, sliced, really washed well
  • 100 g blackberries or small grapes
  • honey or honey comb to drizzle and serve
  • toasted walnuts or flaked almonds to serve

Raddichio Side Salad

  • 200 g radicchio or other Italian leaves
  • 1 tsp Dijon mustard
  • 3 tbsp extra-virgin olive oil
  • 1 or 2 tbsp juice of lemon/naartjie clementine or blood orange
  • salt & pepper

Instructions
 

  • Preheat the oven to 200c & line a baking tray with baking paper (not wax).
  • Mix the leeks, creme fraiche, egg and cheese in a bowl, season well with salt, pepper and lemon zest.
  • Move the pastry 'landscaped' ie horizontally facing you. Cut the pastry into 3 equal vertical strips. Score the pastry in the inside of each strip.
  • Add the leek mixture to the inside of the border, top with the blackberries and season. Bake in the oven until golden - about 25 minutes .
  • Meanwhile, make the radicchio side salad by adding the leaves to a pretty bowl, make the dressing by adding the honey, olive oil, dijon and naartjie/clementime/blood orange or lemon juice to a bowl or jar and whisk/shake till emulsified, taste and season, making sure the dressing has the right amount of acidity to 'cut' through the rich tart filling. Pour over the leaves and toss well.
  • Drizzle the tart with honey and season with pepper and flaked sea salt. Top with toasted nuts and serve with the salad on the side.
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