Description

This leek and goat’s cheese tart is a savory, elegant dish featuring a buttery crust filled with tender leeks and creamy, tangy goat’s cheese. Perfect for brunch, lunch, or a light dinner, it’s a simple yet sophisticated recipe packed with flavor.

Ingredients

Shortcrust pastry
Leeks, thinly sliced
Olive oil or butter
Garlic, minced
Eggs
Cream or milk
Goat’s cheese, crumbled
Grated cheese (optional)
Fresh thyme or herbs of choice
Salt
Black pepper

Optional:

Caramelized onions
Spinach
Mushrooms

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Instructions

Preheat oven to 190°C (375°F).
Roll out the pastry and line a tart tin. Trim excess and prick the base with a fork. Blind bake for 10–12 minutes until lightly golden.
Heat olive oil or butter in a pan over medium heat. Add leeks and cook until soft and slightly caramelized. Stir in garlic and cook briefly, then remove from heat.
In a bowl, whisk eggs with cream or milk. Season with salt, pepper, and herbs.
Spread cooked leeks over the crust and sprinkle with goat’s cheese.
Pour egg mixture evenly over the filling.
Bake for 25–30 minutes until set and lightly golden.
Let cool slightly before slicing and serving.

Notes

Clean leeks thoroughly to remove any grit.Use all cream for a richer filling or milk for a lighter version.Best served warm or at room temperature.