Leek, crème fraîche and aged chèvre tart | Gourmet Traveller

Ingredients

• 50 gm butter, coarsely chopped
• 2 leeks, thinly sliced
• 1 garlic clove, finely chopped
• 185 ml dry white wine
• 400 gm crème fraîche
• 3 eggs
• ¼ cup each (loosely packed) flat-leaf parsley, thyme, chervil and tarragon
• 250 gm aged goat’s cheese, such as Le Chevrot
• Pâte brisée
• 300 gm (2 cups) plain flour
• 200 gm cold butter, coarsely chopped
• 60 ml carbonated mineral water
• To serve: salad of beans and greens