Baby leek and lemon tart recipe | Gourmet Traveller

Ingredients

• 1 bunch baby leeks, trimmed, rinsed in cold water to remove dirt
• 2 tbsp olive oil
• 15 filo pastry sheets
• 100 gm butter, melted
• 600 gm sour cream
• 6 eggs
• 2 garlic cloves, finely grated on a microplane
• 1 tbsp thyme leaves
• Finely grated rind of 2 lemons and juice of 1 lemon
• 1 tbsp plain flour
• To serve: green leaf salad