Leek & Stilton Tart with Wholemeal Yoghurt Pastry

A lot of my recipes include yoghurt in some shape or form. We usually have natural unsweetened yoghurt in the fridge and I like the idea of the live cultures in the yoghurt being included in my food.  I am not sure if cooking with the yoghurt affects these live cultures – I’ll have to do a little research on that point.
Leek & Stilton Tart with Wholemeal Yoghurt Pastry
These tarts have yoghurt in the pastry and the filling – buttermilk or sour cream would probably work for both (I haven’t tried it but I do substitute yoghurt for buttermilk or sour cream in a lot of recipes so imagine it would the other way). Continue reading