For the pastry:

For the filling:

  • Buckwheat Groats 30.0 g
  • Flax seed 10.0 g
  • Mint 5.0 g
  • Dill 5.0 g
  • Marjoram 5.0 g



  1. For the pastry:

    • Place both the flours and salt into a bowl then rub in the butter.
    • Add the water and honey then gently mix to form a dough. 
    • Cover with cling film and chill for 30 minutes.
    • Roll the dough out then pass through the pasta machine to achieve a thin sheet of pastry then cut into squares big enough for the induvial cases.
    • Line the greased cases with the pastry then blind bake for 12 minutes @180c then remove and allow to cool.
  2. For the filling:

    • Crumble the goats curd into a bowl and add the cream a pinch of salt and then season with the honey, finely grated garlic and zest in the lemon .
    • Wash the leeks then finely dice and sweat for 2-3 minutes in the butter then remove from the heat and pour on to a lined tray and allow any access fat to drain.
    • Peel and dice the cucumber and add to the leeks.
    • Gently warm the vinegar and cordial then pour over the leeks and allow to pickle for 10 minutes.
    • Wilt the spinach for 1 minute then remove and allow to cool then squeeze out any access water. 
    • Once cooled, chop and add to the goat’s curd and mix.
    • Blanch the broad beans for 1 minute then refresh in ice water and peel the outer skin.
  3. To finish:

    • Spoon the leek mix into the bottom of the tart case then toast the buckwheat groats and sprinkle over.
    • Add the goat’s curd mix then lightly dress the broad beans with the pickling liquid and arrange on top of the tart.
    • Dress the tart with a little more of the pickling liquid and finish with the herbs