Description
A savory and elegant Leek and Goats Cheese Tart featuring golden pastry filled with sautéed leeks, fresh thyme, Dijon mustard, and creamy goat’s cheese. Baked to a golden perfection and served warm, this tart is perfect for a light lunch or an impressive appetizer.
Ingredients
Scale
Pastry
- 2 savoury pastry sheets, thawed
Filling
- 1 tbsp butter
- 1 tbsp olive oil
- 2 leeks, sliced
- 3 sprigs fresh thyme
- 4 eggs
- 100ml cream
- 2 tbsp Dijon mustard
- 100g goat’s cheese, crumbled (or feta)
Instructions
- Preheat oven and prepare pastry: Preheat your oven to 180°C fan bake. Line a tart tin with the thawed pastry sheets, pressing the pastry into the edges and trimming off any excess. Prick the base with a fork to prevent bubbling, then line it with baking paper and fill with baking beans or rice for blind baking.
- Blind bake the pastry: Bake the lined pastry base for 10 minutes to set, then carefully remove the baking paper and beans. Return to the oven and bake for another 5 minutes to ensure the base is crisp.
- Sauté the leeks: While the pastry bakes, melt the butter with the olive oil in a frying pan over medium heat. Add the sliced leeks and half of the thyme leaves, cooking gently for about 15 minutes until the leeks are soft and lightly golden. Season with salt and pepper to taste.
- Prepare the egg mixture: In a jug, whisk together the eggs, cream, and Dijon mustard. Season the mixture well with salt and pepper to enhance the flavors.
- Assemble the tart: Spread the sautéed leeks evenly over the pre-baked pastry base. Scatter the crumbled goat’s cheese on top of the leeks. Carefully pour the egg and cream mixture over the filling, then sprinkle the remaining fresh thyme leaves across the surface.
- Bake the tart: Reduce the oven temperature to 160°C fan bake. Place the tart in the oven and bake for 35 minutes, or until the custard is set and the top is a beautiful golden color.
- Cool and serve: Allow the tart to cool in the tin for 10 minutes before slicing. Serve warm, ideally with a fresh green salad to complement the rich and creamy filling.
Notes
- This delicious savoury tart combines golden buttery pastry with a creamy, flavorful filling of sautéed leeks, fresh thyme, Dijon mustard, and tangy goat’s cheese.
- Blind baking the pastry ensures a crisp tart base that won’t become soggy from the wet filling.
- The tart is best enjoyed warm and makes a great light lunch or side dish.
- For a vegetarian option, ensure the pastry does not contain animal fats.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 5g
- Sodium: 392mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 165mg
