
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
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.