Breakfast · Gluten Free · Main Meals · Recipes · Snacks · Starters

Leek & Roquefort Tarts

Leek &Roquefort Tarts

I was fortunate enough to have my family visiting from Australia recently. My Aunt and Uncle visited the Roquefort caves while they were there and I was the grateful recipient of a huge chunk on their return. I am not a huge blue cheese lover but this was mild and creamy, really flavoursome and delish. Blue cheese can be overpowering so I didn’t use a great deal in the recipe, but you can adjust as you like.

Equipment required 

4 tart tins 

1 medium fry pan 

1 mixing bowl 

Shopping list makes 4


1 cup of almond flour 

3 tbsp of melted butter or coconut oil 


Knob of butter 

1 large leek 

2 cloves of garlic crushed 

3 eggs 

40g of Roquefort (or similar)

2 tbsp of cream 


Method to the madness 

Preheat the oven to 180C

Melt the butter or coconut oil 

Grease the tart tins 

Once the butter is melted stir in the almond flour with some salt, mix until combined

Press the almond flour into the tins, ensuring an even thickness 

Bake the tarts for 10-15 minutes until lightly golden 

Meanwhile slice the leek down the centre and then slice finely 

Heat the pan to a medium heat and add the butter. Sauté the leeks until they are soft, add the crushed garlic then cook for a further 1-2 minutes 

Let the leeks cool 

Break the eggs into a mixing bowl with the cream and whisk. Crumble in the cheese and mix through the leeks, add desired seasoning 

Pour the egg mixture over the base and bake in the oven for 10-15 mins, once they are slightly firm with a small wobble remove from the oven 

Serve warm or cold with your fav low carb side, I served with spinach and roasted tomato 



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