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Leek & goat's cheese tartlets with a poached egg


  • Put the leeks, ½ cup water, the butter and seasonings in a large heavy-bottomed pot and rapidly simmer for about 10-12 mins until the leeks are reasonably tender and the liquid has almost evaporated.
  • Add the cream and thyme. Mix well and simmer until thick. Set aside to cool and then mix in the goat's cheese.
  • Preheat oven to 180°-190°C fan forced (200°-210°C normal).
  • Lay the pastry sheets on a lightly oiled baking sheet/s. Prick all over with a fork and spread the leek mixture on top, leaving an edge. Then cook in the oven for about 15-20 mins until the pastry is crisp on the bottom.
  • Bring a thin layer of water to the boil in a large pan and swirl in a little vinegar. Individually break the eggs into a bowl (or cup) and carefully pour into the water. Then poach to the desired degree, basting with a little of the water as you do so. Drain well and neaten up the edges.
  • To serve, place the tarts on individual plates and top with a poached egg and a sprinkling of parsley.


  • 500 gm sliced leeks, white part only
  • 3 tbsp butter
  • sea salt & freshly ground pepper
  • 150 ml cream
  • a few fresh thyme leaves
  • 100 gm soft goat's cheese, crumbled
  • 2 puff pastry sheets, cut into 6-8 rounds
  • olive oil spray
  • 6-8 eggs
  • white vinegar
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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