Take the flakiest of shortcrust pastry add a serving of Kris Lloyd Artisan – Milk It & Creamy Cow, pair all that with some leek and zucchini and you have the makings of classic tart, this very easy savoury recipe makes a perfect vegetarian meal for the whole family.

Serves 6 -8

Mandy Hall’s Savoury Tart with Woodside Chevre



2TB Olive oil or butter

2 Leeks – washed and finely sliced

1 small onion finely diced

1 clove garlic – crushed

1 zucchini sliced into ribbons

3 eggs

150mls cream

150g Kris Lloyd Artisan Creamy Cow

100g Kris Lloyd Artisan Milk It – crumbled or grated

1 teaspoon each of cumin and Paprika

Salt and Pepper to season

chopped parsley or chives to dress after baking


1 packet of shortcrust pastry –  we have used Careme Sour Cream Shortcrust Pastry.


Preheat your oven to 180 degrees c

Heat a large frypan over medium heat, add the olive oil or butter and once heated, add the leeks and onion, sautee for approximately 5 minutes, add garlic and cook for a further 2 mins, remove from heat & set aside.

Using a vegetable peeler, make verticle ribbons with your zucchini and leave them to one side.

Line your non-stick tart tray, we have used a 30cm x 20cm tray, with shortcrust pastry, making sure you leave some overhang around all of the edges (the pastry will shrink), prick the bottom of your pastry in several places and put the tray into the preheated oven for 10-15 minutes to blind bake, this process stops the bottom of the pastry being undercooked and soggy. Once this is done, remove the tray from the oven and set it aside to make the filling.

In a large bowl add the eggs, cream and Creamy cow, using a hand blender or spoon/whisk mix well until fully combined and smooth, add Milk It cheddar, cumin, paprika & seasoning, using a spoon, stir through until combined. add the cooked leek and onion, stir through.

Pour half of the filling mixture into the cooked, pastry-lined tart tray, scatter the zucchini ribbons throughout, pour over the other half of the mixture. Bake in the oven for 25-30 mins. Dress with chopped or parsley of chives & serve or eat cold, this dish would work well with a nice green salad or vegetables.

Our friend Mandy Hall has been kind enough to create delicious, comforting seasonal

recipes from her home while we are all isolating.

All her recipes use South Australian ingredients, and all ingredients are readily available

online or in the supermarket.

Thanks Mandy we love you!