Description
A savory tart featuring sweet leeks and creamy goat cheese in a buttery pastry shell. Perfect for brunch, lunch, or a light dinner.
Ingredients
- 2–3 leeks, cleaned and sliced
- 150g (5 oz) soft goat cheese
- 3 large eggs
- 200ml (3/4 cup + 1 tbsp) heavy cream or crème fraîche
- 1 sheet puff pastry or shortcrust pastry
- 1 tbsp olive oil or butter
- Salt, to taste
- Black pepper, to taste
- 1 tsp fresh thyme or other herbs (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the pastry and line a tart tin, trimming the edges. Prick the base with a fork and chill for 10–15 minutes.
- Blind bake the pastry shell using baking weights or beans for 15 minutes. Remove weights and bake for another 5 minutes until lightly golden.
- While the crust bakes, sauté the sliced leeks in olive oil or butter over medium heat until soft and lightly caramelized. Season with salt and pepper.
- In a bowl, whisk together the eggs and cream. Stir in crumbled goat cheese and season lightly.
- Spread the cooked leeks evenly in the tart shell. Pour the egg and cheese mixture over the top. Add herbs if using.
- Bake for 30–35 minutes until the filling is set and lightly golden on top.
- Let the tart cool for a few minutes before slicing and serving.
Notes
- Use caramelized onions instead of leeks for a flavor twist.
- Swap goat cheese with feta or ricotta for a different flavor profile.
- Add mushrooms or spinach for extra nutrients.
- Top with pine nuts or walnuts for crunch.
- A touch of honey in the cheese mix adds subtle sweetness.
- Store leftovers in the fridge for up to 3 days.
- Reheat in oven at 350°F (175°C) for 10 minutes or microwave individual slices.
- Freeze for up to 2 months. Thaw overnight or reheat from frozen.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 95mg
