Leek and Goat Cheese Tart

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Leek and Goat Cheese Tart4

Have you ever tried to write up a recipe that you make again and again, but only from memory? When I mentioned my leek and goat cheese tart a few weeks ago on Twitter and Facebook, I had several requests for the recipe. I thought this would be an easy project – ha! So, when I made this for our Valentine’s Day supper last night, I really had to put on my thinking cap.

I have been making this tart for years but really had to work to discover where it originated. After quite a search, I discovered that the version I make came from Delia Smith’s “How To Cook”. I use less goat cheese and usually substitute half-and-half for the cream. Fresh thyme from my garden adds a fresh touch and a sprinkling of sweet paprika is my signature salute to my Hungarian background.

You might be searching for the missing pie crust recipe. Here I must confess that I almost never make pie crust. Instead, lazy Liz buys the refrigerated uncooked crusts that can be found in any grocery store. They usually come in packages of two and one – or both – freeze beautifully.

TIP: You can add some crisp bacon or ham for a heartier tart.

Leek and Goat Cheese Tart
Prep time: 
Cook time: 
Total time: 
Serves: 6 as a starter, 4 as an entrée
A rich savory tart flavored with tangy goat cheese and studded with sautéed leeks.
  • 3 large eggs, beaten
  • 1 single uncooked pie crust
  • 2 tablespoons unsalted butter
  • 4 leeks, white and light green portions only, cleaned and sliced into ¼ inch thick slices
  • ¾ cup cream or half-and-half
  • 1 pinch kosher salt
  • ¼ teaspoon ground white pepper
  • 4 ounces goat cheese, broken into crumbles
  • 1 teaspoon fresh thyme leaves
  • sweet paprika
  1. Preheat oven to 375 degrees.
  2. Place uncooked pie crust in a quiche pan or 9 inch glass pie plate. Press lightly into place. Brush crust with 1 teaspoon of the beaten egg. Using a fork, prick the entire crust to "dock" it, preventing air bubbles and/or swelling of the crust as it bakes.
  3. Bake the crust for 15 minutes, until it turns a light brown color. Remove from oven, keeping the oven at 375 degrees.
  4. Using a skillet, melt the butter and cook the leeks over medium heat until they are limp but not browned, about 5 minutes. Set aside.
  5. In a medium bowl, combine the beaten eggs with the cream, salt and pepper and whisk together.
  6. Spread the sautéed leeks and goat cheese crumbles evenly over the baked crust.
  7. Pour the custard over the leeks and cheese. Sprinkle with thyme leaves and finish with a dusting of paprika.
  8. Bake for 25 minutes. Allow to cool 10 minutes before serving.




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16 Responses to Leek and Goat Cheese Tart

  1. Mary Platis February 15, 2013 at 10:18 am #

    Liz, I’m the leek queen, can’t wait to try this! Thyme is one of my favorite herbs , what a nice combo!

    • Liz February 15, 2013 at 10:42 am #

      It is so easy – hope you enjoy it, Mary.

  2. Oui, Chef February 15, 2013 at 12:29 pm #

    Oohhh…what a beautiful thing. Love the melting goat cheese, and while I never say no to bacon, I’m not sure this tart can be improved on.

    • Liz February 15, 2013 at 12:58 pm #

      Leftovers for lunch right now…

  3. SallyBR February 15, 2013 at 1:35 pm #

    Beautiful tart, gorgeous photo… thanks for reminding me of Delia Smith, I have that book and a couple of others. One of the great things about her is all her recipes work, as they get tested and tested and tested again (or so I heard… 🙂

    I love goat cheese in tarts like this…

    • Liz February 15, 2013 at 2:13 pm #

      I love Delia – amazed she isn’t well-known in the US.

  4. Deb February 15, 2013 at 1:36 pm #

    What a scrumptious tart! The pairing of leeks and goat cheese is sublime!

    • Liz February 15, 2013 at 2:13 pm #

      Thanks so much, Deb – hope you try it.

  5. Wendy Read February 17, 2013 at 10:01 am #

    And I have lemon Thyme in my fridge right now too 🙂 Just gorgeous, I love Delia’s recipes–she is fabulous! Recipe looks wonderful and so does your photo!

    • Liz February 17, 2013 at 10:34 am #

      So strange, Wendy, I was just going to email you when your comment popped up! Hi!

  6. Beth (OMG! Yummy) February 18, 2013 at 9:20 am #

    Beautiful, simple, and I’m sure delicious! Lovely Liz!

    • Liz February 18, 2013 at 11:14 am #

      Thanks, Beth –

  7. The Wimpy Vegetarian February 21, 2013 at 2:32 pm #

    This is right up my alley! I’m so behind on commenting on my favorite blogs – so sorry! Life was just so busy last week. Pinning! Love the goat cheese in it. But I went to a feta cheese tasting party last night and I’m excited to try some new fetas now. So that might be what I use – and a lot of them use some % of goats milk, so I won’t be far off from yours 🙂

    • Liz February 21, 2013 at 2:44 pm #

      Feta sounds fabulous…

  8. miss spicy hat n sugar socks November 20, 2013 at 7:37 am #

    delish….thankyou for sharing the recipe 🙂

  9. Mary March 28, 2016 at 10:26 am #

    Looks delicious! Nothing wrong with store bough crust if you ask me. It’s totally a time saver!

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