entree

• 1 pre baked tart shell ( 6 inch)
• 1 leek, sliced
• 20g paris creek butter
• 10ml Coriole olive oil
• 2 medium potatoes, thinly sliced
• 30g parmesan cheese, grated
• 200g Alexandrian Fleurieu Feta cheese cubed
• 2 sprigs fresh thyme
• 1 fresh bay leaf
• 200ml Alexandrina cream
• 3 eggs
• Salt and pepper
• Baby Spinach leaves
• Parsley
• 1 buddhas hand lemon , zest 2 tbl spoons
• Balsamic vinegar or vincotto
• Evoo

Method

Melt butter and oil in a frypan. Add the leeks and saute for a few minutes, and add the potatoes, salt pepper bay leaf and fresh thyme. Cook for a few minutes until the potatoes are tender. Set aside
Mix the cream and eggs together in a bowl and season with salt and pepper.

Remove the bayleaf and thyme stalks from the mix and place in the tart shell. Pour over egg mix and bake. Drop pieces of the feta cheese on the top and bake at 180C for 15 - 20 minutes until set.

Toss some baby spinach leaves and parsley leaves with some vincotto or balsamic vinegar, zest and olive oil and serve the tarts warm or cold on top of salad or you can bake them in baby tart shells as a canape