Goat's cheese flans with yoghurt sauce and leeks

Goat's cheese flans and leeks

• unsalted butter, softened, for greasing
• 40 g plain flour, plus extra for dusting
• 130 g full cream milk
• 140 g fresh goat's cheese
• ½ tsp salt
• 2 eggs, separated
• 500 g water
• 300 g leeks, white part only, cut into pieces (5 mm)
• 50 g red capsicums, cut into small pieces (1 cm)

Yoghurt sauce

• 60 g fresh goat's cheese
• 125 g plain yoghurt
• 6 fresh chives, chopped
• 2 - 3 pinches salt
• 2 pinches ground pepper, adjust to taste