Leek and Goat Cheese Tart


Leek and Goat Cheese Tart

A flavorful vegetarian option, this leek and goat cheese tart is perfect for a light lunch served with salad and homemade vinaigrette.
Servings 6
Total Time 1 hour 30 minutes


  • 1 Pie Crust
  • 2 Leeks
  • 1 Shallot
  • 1 (around 100 gr or 3 oz) Goat Cheese Log
  • 150 Grams(5 oz) Whipping Cream
  • 100 Grams(3 oz) Milk
  • 100 Grams(3 oz) Emmenthal Cheese
  • 1 Egg
  • ½ Teaspoons Ground Nutmeg
  • Salt and Pepper
  • 60 Grams(2oz) Butter


  • Make your dough, let it rest for 1 hour in the fridge. Butter and flour a rectangular or round tart mold. Your tart will look prettier with ruffled edges. Roll out the dough and shape it into the mold.  Reserve in the fridge.
  • In the meantime, clean your leeks, twice. Cut them in small chunks, clean them again and drain. Peel and mince the shallot.
  • In a saucepan, melt the butter on medium heat, add the minced shallot, cook 3 minutes and add the leek.
  • Cook 15 minutes to remove any excess water. Add the cream, cook 4 to 5 minutes, until thick. Reserve on the side to let it cool down.
  • Turn on your oven at 180ºC (350ºF).
  • Mix milk, shredded cheese, and the egg. Add to the leek. Season with salt, pepper, and nutmeg.
  • Mix well and pour it into your cold pie crust. Cut your cold goat cheese log in 6 wheels or small chunks if you have a bigger piece and spread on top of the leek.
  • Bake for 30 to 40 minutes. Let rest 10 minutes before serving.
  • A nice green salad will accompany the tart perfectly.


This tart is also a great cold on a picnic or for a late dinner. You can also make them individual. Change the Emmenthal for Comte or a young Cheddar, change the goat cheese for Blue cheese.
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leek and goat cheese tart

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