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leek and feta tart

serves 6

1 pre baked tart shell (6 inch)
1 leek, sliced
20 g B.-d. Farm Paris Creek butter
10 ml Coriole olive oil
2 medium potatoes, thinly sliced
30 g parmesan cheese, grated
200 g Alexandrina Fleurieu Feta cheese, cubed
2 sprigs fresh thyme
1 fresh bay leaf
200 ml Alexandrina cream
3 eggs
salt and pepper
baby spinach leaves
parsley
2 tablespoons Buddha's hand lemon zest
balsamic vinegar or vincotto
extra virgin olive oil

Melt butter and oil in a fry pan. Add the leeks and sauté for a few minutes, then 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 bay leaf 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 180°C for 15 - 20 mins until set.

Toss some baby spinach and parsley leaves with some vincotto or balsamic vinegar, zest and olive oil.

Serve the tarts warm or cold on top of salad or you can bake them in baby tart shells as a canapé (as shown).