Leek and Goat’s Cheese Tart Recipe

I’m so excited to share this Leek and Goat’s Cheese Tart Recipe with you because it’s one of those dishes that feels fancy but is surprisingly easy to pull off on a weeknight. The combination of soft, sweet leeks and tangy goat’s cheese wrapped in a buttery, flaky pastry is absolutely dreamy. If you love savory tarts that bake beautifully and please a crowd (or just yourself), you’re going to want to keep reading!

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Ingredients You’ll Need

The ingredients here are wonderfully straightforward, but each has a role that makes this tart sing. I always recommend using fresh leeks—they’re the star! And for the cheese, quality goat’s cheese brings that lovely creamy tang.

• Savoury pastry sheets: Ready-made pastry saves time and gives you that buttery, flaky crust without fuss.
• Butter: Adds richness when sautéing the leeks, enhancing their natural sweetness.
• Olive oil: A little olive oil keeps things light and complements butter nicely for cooking.
• Leeks: Make sure to clean them well; their mild onion flavor is essential here.
• Fresh thyme: It adds an herbaceous note that’s just heavenly with leeks and goat cheese.
• Eggs: Bind the tart filling with creaminess and stability.
• Cream: Makes the filling luxuriously smooth and sets beautifully when baked.
• Dijon mustard: I love how this little punch of mustard cuts through the cream and cheese for depth.
• Goat’s cheese: Crumbled on top for that tangy, creamy finish—feta can be a great substitute if you prefer.

Variations

I love playing with this Leek and Goat’s Cheese Tart Recipe depending on what I have on hand or the season. Feel free to experiment—you might discover a new family favorite, just like I did!

• Adding bacon or pancetta: When I want a smoky twist, I toss in some crispy pancetta with the leeks—my family goes crazy for this version.
• Using different herbs: Sometimes I swap thyme for rosemary or tarragon to change the profile.
• Vegetarian options: This tart is naturally vegetarian, but you can make it vegan by using dairy-free cream and cheese substitutes.
• Seasonal vegetables: Adding sautéed mushrooms or spinach with the leeks adds a delicious twist and extra nutrition.

How to Make Leek and Goat’s Cheese Tart Recipe

Step 1: Prepare the Pastry Base

Start by preheating your oven to 180°C (fan bake). Line your tart tin with the thawed pastry sheets, pressing gently into the edges without stretching. Trimming any excess is key so it bakes evenly and doesn’t puff awkwardly. Prick the base all over with a fork—that little trick stops air bubbles—then line it with baking paper and fill with baking beans or uncooked rice to blind bake. This ensures your crust is crisp and doesn’t go soggy under the filling.

Step 2: Blind Bake the Pastry

Bake the pastry for 10 minutes, then carefully remove the paper and beans, and bake for another 5 minutes until golden and lightly crisp. This step takes patience, but trust me, it’s worth it to get that perfect crunch. Once done, set aside to cool slightly while you prepare the filling.

Step 3: Sauté the Leeks

Melt butter with olive oil in a frying pan on medium heat, then add the sliced leeks along with half the thyme leaves. I like to gently sauté the leeks for around 15 minutes until they’re soft and sweet—stir occasionally to avoid browning. Season with salt and pepper to taste. This step really builds the flavor base, so don’t rush it!

Step 4: Make the Egg Mixture

While the leeks cook, whisk together the eggs, cream, and Dijon mustard in a jug. Season with salt and pepper—it’s a good idea to taste the mixture so you get the seasoning just right before it goes into the tart. This custard sets the filling and adds richness.

Step 5: Assemble the Tart

Evenly spread the sautéed leeks over your pre-baked pastry base, then scatter the crumbled goat’s cheese on top. Pour your egg and cream mixture carefully over everything so it settles nicely. Sprinkle the remaining fresh thyme leaves on top—fresh herbs really brighten the whole tart.

Step 6: Bake to Perfection

Reduce your oven temperature to 160°C (fan bake). Place the assembled tart on the middle rack and bake for about 35 minutes until the filling is set and golden. You can gently shake the tin; if the filling wobbles just a bit, it’s perfect. Let it cool in the tin for 10 minutes—this resting time helps it firm up so it slices beautifully.

How to Serve Leek and Goat’s Cheese Tart Recipe

Garnishes

I love garnishing this tart with a sprinkle of extra fresh thyme or some cracked black pepper right before serving—that little finishing touch always impresses. Sometimes a drizzle of high-quality olive oil adds a lovely sheen and richness.

Side Dishes

Pairing this tart with a crisp green salad dressed in a tangy vinaigrette balances out the richness beautifully. Roasted cherry tomatoes or steamed green beans also make fantastic sides to round out the meal.

Creative Ways to Present

For special occasions, I like to make mini versions of this tart in individual tartlet tins—perfect for parties or elegant brunches. You can also jazz it up with edible flowers or microgreens for that gorgeous, Instagram-worthy look.

Make Ahead and Storage

Storing Leftovers

After indulging in a slice or two, store any leftovers in an airtight container in the fridge. I usually cover the tart loosely with foil and it keeps well for up to 3 days without losing that lovely texture.

Freezing

This tart freezes surprisingly well! Wrap it tightly in plastic wrap and foil after it has cooled completely. When I’ve done this, it reheats just like fresh with only a tiny drop in crispness.

Reheating

To bring back that fresh-baked feeling, I reheat slices in the oven at 160°C for about 10 minutes. Skip the microwave if you can—oven warming keeps the pastry crisp and the filling creamy.

FAQs

Final Thoughts

This Leek and Goat’s Cheese Tart Recipe is close to my heart because it mixes simple pantry ingredients into something that feels both rustic and elegant—the kind of dish I’m proud to serve to friends but also happy to enjoy on a cozy solo lunch. Give it a try, and you’ll see why it’s become a kitchen staple for me. Plus, once you nail the steps, it’s a recipe you’ll return to over and over. Happy cooking!

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