Leek and Goat Cheese Tart Recipe

If you’re craving a savory treat that feels both fancy and comforting, then you’re going to want to stick around for this one. I absolutely adore this Leek and Goat Cheese Tart Recipe because it’s a beautiful balance of creamy, tangy goat cheese paired with the subtle sweetness of gently sautéed leeks. Trust me, once you make this, it’ll become one of your go-to recipes for brunch, lunch, or even a light dinner. It’s that good!

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Ingredients You’ll Need

The ingredients are simple, and they work wonderfully together to create that creamy, savory filling wrapped in buttery pastry. I recommend using fresh leeks and quality goat cheese for the best flavor—those details really make a difference!

• Savoury Pastry Sheets: Pre-thawed sheets make assembling the tart a breeze, but homemade shortcrust or puff pastry works beautifully too.
• Butter: Adds richness when sautéing the leeks—don’t skip it!
• Olive Oil: Helps balance the butter for sautéing; it doesn’t overpower the flavors.
• Leeks: Their mild onion flavor is essential here; be sure to clean them well as they can be sandy.
• Fresh Thyme: Adds herbal brightness; fresh is best, but dried can work in a pinch.
• Eggs: The binding agent that gives the tart that luscious custard texture.
• Cream: Makes the filling silky—light cream or double cream both work depending on your preference.
• Dijon Mustard: Gives a subtle tang that elevates the whole tart.
• Goat’s Cheese: Crumbled for easy sprinkling; its creamy and tangy profile is hard to beat. Feta is a nice substitute if you like a saltier touch.

Variations

One of my favorite things about this Leek and Goat Cheese Tart Recipe is how easily you can tweak it to suit your taste or what you have at home. I’ve had fun trying a few variations and always end up with a winner!

• Adding Nuts: I like tossing toasted walnuts or pine nuts on top for a nice crunch—everyone in my family loves the extra texture.
• Herb Swaps: Sometimes I replace thyme with rosemary or tarragon depending on the season or mood, which changes the flavor profile subtly but deliciously.
• Cheese Variations: If goat cheese isn’t your thing, try creamy ricotta or even a soft brie for a milder taste.
• Crust Options: For a gluten-free version, I’ve had success using a gluten-free pastry sheet available at many stores.

How to Make Leek and Goat 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. Trim off any excess dough around the sides to keep the tart looking neat. Then, prick the base of the pastry lightly with a fork—this stops it from puffing up while baking. Don’t forget to line the pastry with baking paper and fill it with baking beans or rice for blind baking.

Step 2: Blind Bake the Pastry

Put the tart shell in the oven and bake for 10 minutes. This step is crucial to get a crisp base that won’t get soggy once you add the filling. After 10 minutes, carefully remove the baking paper and beans, then bake for another 5 minutes until the pastry is lightly golden. This little extra bake keeps the base nice and firm.

Step 3: Sauté the Leeks

While the pastry is blind baking, melt the butter with olive oil in a frying pan over medium heat. Add the sliced leeks and half the thyme leaves, then cook gently for about 15 minutes. Keep an eye on them and stir occasionally until the leeks are soft and fragrant but not browned. Season with salt and pepper to bring out their sweetness.

Step 4: Whisk the Filling

In a jug or bowl, whisk together the eggs, cream, and Dijon mustard. Be generous with the seasoning here—add salt and pepper to taste. This mixture will turn into the custard-like filling that sets perfectly around the leeks and cheese.

Step 5: Assemble the Tart

Spread the sautéed leeks evenly across the blind-baked pastry base. Crumble the goat cheese on top—it’s the star that adds lovely creaminess and a tangy bite. Slowly pour the egg and cream mixture over the filling, making sure it distributes evenly. Finally, sprinkle the remaining fresh thyme leaves on top for that fresh herbal aroma.

Step 6: Bake to Perfection

Lower the oven to 160°C (fan) and bake the tart for 35 minutes. You’ll know it’s done when the filling is set firmly and golden on top. Give it a gentle shake—no wobble means you’re good to go! Let the tart cool in the tin for about 10 minutes before slicing. This resting time helps everything set beautifully without falling apart.

How to Serve Leek and Goat Cheese Tart Recipe

Garnishes

I love a sprinkle of fresh thyme leaves or a touch of cracked black pepper right on top before serving. Sometimes a few fresh herb sprigs add a nice pop of color—and a drizzle of good olive oil can never hurt if you like a little extra richness.

Side Dishes

This tart pairs beautifully with a fresh green salad tossed with lemon vinaigrette for brightness. I often serve it alongside a simple bowl of mixed greens or even some roasted cherry tomatoes. For heartier meals, a light soup works wonders too.

Creative Ways to Present

For brunch gatherings, I’ve arranged slices on a wooden board surrounded by fresh herbs, some crusty bread, and a few dollops of extra goat cheese. It instantly makes the meal feel festive and inviting. You can also make mini tarts in tartlet pans for charming single servings!

Make Ahead and Storage

Storing Leftovers

I keep leftover tart covered tightly in the fridge for up to 3 days. It reheats nicely without losing flavor—just be sure to cover it so it doesn’t dry out.

Freezing

Freezing fully baked tart can be tricky because the crust might get soggy. However, I’ve had success freezing the unbaked assembled tart (before adding the egg custard), then baking fresh from frozen—just add some extra time in the oven.

Reheating

Reheat slices in a 160°C oven for around 10-15 minutes. This method keeps the pastry crisp and the filling creamy—microwaving tends to make it a bit rubbery, so oven warming is preferable.

FAQs

Final Thoughts

This Leek and Goat Cheese Tart Recipe is one of those dishes that feels both special and reassuring, the kind of comfort food you’ll love sharing with friends and family. From the first bite, you’ll notice the way the creamy filling mingles with the buttery crust and delicate leeks, all lifted by that subtle mustard zing. It’s become my favorite easy yet elegant dish to throw together, especially when I want something that tastes like it took hours to prepare but really didn’t. Give it a try—you’ll thank me later!

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