Hosting a summer feast? This delicious tart is an easy way to feed a whole bunch of people with one simple dish. Give it a go, it won’t disappoint. For similar recipes, see ‘Spread the Cheer’ in HOORAY! Issue 8.


1 hour + resting time


Ages 14+


Tart: 2 sheets shortcrust pastry (fresh is best) | 3 eggs, lightly beaten | 300ml cream | 2 tbsp crème fraîche2 leeks, washed, halved lengthways and sliced | 250g block Manchego cheese, coarsely grated | ½ bunch of rosemary, chopped Balsamic roasted tomatoes: 2 bunches vine-ripened cherry truss tomatoes | Olive oil | Balsamic vinegar | Salt and pepper to taste


  1. Preheat oven to 125°C.
  2. Place truss tomatoes on a lined baking tray. Sprinkle with olive oil, balsamic vinegar, salt and pepper. Roast in oven for 10-15 minutes until tomatoes have shrunk and coloured. Remove and set aside.
  3. Increase oven temperature to 185°C. Spray a rectangular bottom-release tart tin with canola spray and press pastry into tin, using fingers to gently press it into corners. Trim off excess pastry, making sure all surfaces are covered. Allow to rest in the fridge for 10-15 minutes.
  4. Place tart in oven and blind bake for 10-15 min or until just coloured.
  5. Combine eggs, cream and crème fraîche. Mix well.
  6. Remove tart from oven, sprinkle in leek, cheese and rosemary. Pour egg mix over the top.


Place tart in a 170°C oven and cook for 15-20 minutes or until the eggs are just set. Remove from oven, place on a serving plate and dress with balsamic roasted tomatoes.

Photography Lara Hotz | Styling She Designs Events | Food Styling, Catering + Recipes Violets and Vinegar | Floral Styling Mikarla Bauer | Hair Tash Owers | Make-up Chantel Elliott | ClothingTigerlily+Vanishing Elephant | Venue Brogers End