Leek, goat’s cheese, walnut & lemon tart

Leek, goat’s cheese, walnut & lemon tart

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(20 ratings)

By

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Cooking time

Prep: 25 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

A no-fuss open puff pastry pie that makes a great vegetarian main course or quick lunchtime treat

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
683
protein
19g
carbs
35g
fat
52g
saturates
24g
fibre
2g
sugar
3g
salt
1.6g

Ingredients

  • 1 tbsp olive oil, plus extra for drizzling
  • 25g butter
  • 2 medium leeks, sliced
  • 2 tbsp chopped thyme leaves
  • zest 2 lemons and juice 1 lemon
  • 375g pack ready-rolled puff pastry
  • 200g soft spreadable goat's cheese
  • 50g walnut pieces
  • little chopped parsley, to serve

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Method

  1. Heat oven to 220C/200C fan/gas 7. Heat the olive oil in a large frying pan, then add the butter. Once sizzling, add the leeks and cook over a medium heat until softened but not coloured. Stir in the thyme and half the lemon zest, then increase the heat. Add the lemon juice and cook for about 30 secs until the lemon juice reduces, then season well. Remove from the heat and cool slightly.
  2. Unroll the pastry and lay on a baking sheet lined with baking parchment. Lightly mark a 1cm border around the edges with the tip of a sharp knife, then prick the base all over with a fork.
  3. Spread the lemony leeks on top of the pastry, within the border. Crumble over the cheese, scatter with the walnuts, then season with pepper. Drizzle with some olive oil, brushing the edges with a little oil as well. Put tart in the oven for 15-20 mins until the pastry puffs up around the edges and is golden brown. Scatter with parsley and the remaining lemon zest. Serve hot, warm or cool.

Recipe from Good Food magazine, February 2012

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Comments

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corinnem's picture
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I found this tart decidedly average. I used more leeks and less lemon, as others had suggested, but it was pretty boring. And the pastry was too greasy for the dish - it felt really unhealthy.

ldfg's picture

Unfortunately, I didn't like this at all and nor did our guests. Too lemony, it killed most other impressions. To be fair to the recipe, our goat's cheese wasn't of the best quality. Very much like the idea though.

Nancy54321's picture
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We loved this. Followed the receipe exactly. Except for adding a few more leeks to make it abit fuller. Had a lovely flavour. Will be making again.

marleneberry889's picture
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Went down very well with my husband and son. I made it exactly as the recipe suggests & didn't find it too lemony at all, however we do like lemon and use it a lot. My husband & I are having the 2 remaining slices for lunch tomorrow - yummy

shlush's picture
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For such a simple meal it looked very attractive. My husband thought it tasted amazing!
I will definitely be cooking this again soon!

kittens77's picture
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This is a very impressive but easy to make veggie delight. I have made it twice now - the first time I used 2 leeks and there was no where near enough - the second time I used 5 leeks which was much better but I could have done with another! I served it with rosemary and garlic roast pots and a big salad. yum.

aragless's picture
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Really nice. Just watch it in the oven as some of my walnuts ended up a bit charred.

sabrina74's picture
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how EASY was this and soooo many compliments tooo!!! i cooked the pastry on a mesh crisper for half the cooking time, then added the leek mixture, i grilled some streaky bacon, and crumbled over with the parsley, the left overs the next day was divine.. i also listen to the lemon comments so only used 1 lemon and zest, PERFECT!!

misscheese's picture
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Lovely recipe, would maybe use more leeks next time and slightly less lemon but everyone really enjoyed it.

Made it as a started for 15 people (3 tarts divided into 6 slices) with a side salad.

Looks very impressive!

Frantic Flapjack's picture
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Made a few tweaks after reading the above comments. Halved the amount of lemon and used double the leeks. Also used garlic & herb Boursin instead of goat's cheese and pecans instead of walnuts as I already had them in the cupboard. Turned out well but the pastry was a little soggy. If I made again, I would put an egg wash on the pastry and bake in a hot oven for 5-10 minutes before putting on the topping and baking till the end.

nunanna's picture
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I used shortcrust pastry, baked blind. Also added a little ricotta under the leek layer. I used the amount of lemon specified as we do like lemon a lot. Everyone loved it, will defintely make again.

heyles1's picture
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I was initially a bit sceptical about this as I wasn't sure about the walnuts, (thought they might be a bit crunchy/strong). But it was delicious. Didn't need every bit of the cheese or the walnuts and used five medium to small sized leeks. Bought really fresh walnuts. We had left overs heated up the next day and it was just as nice. Will use it for veggie dinner parties. Definitely worth putting the pastry on a non stick liner and chilling it in the fridge rolled out and pricked. Also heating the baking tray in the oven and transferring the tart onto it by the liner. No soggy bottom!

babsfazekas's picture
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Wonderful. We had vegetarian friends over and with a salad on the side, it was a hit. I made up a salad using rocket, celery, pears and the same goat's cheese as in the pie, and the flavours worked quite well. Will definitely make again.

ecmasefield's picture
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This was really lovely and I've added it to my binder to try again. It goes a long way as well. We have a healthy appetite but it did the two of us both dinner and lunch the next day (eeked out with a fairly substantial salad).

wendywoo1973's picture
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I used the zest and juice of one lemon and still found the taste was overwhelmingly lemony. Still delicious but needs adjusting depending on how much of a lemon lover you are!

crispin13's picture
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Great recipe! I used a small lemon and halved the amount of zest and it was plenty lemony! Any soft goats cheese works too; doesn't need to be "spreadable".

jnduggan's picture
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Great! Very tasty and dead easy! Would be great as a buffet, dinner party, snack...anything! We had with a salad on our "meat free" Monday's.... Despite hating meals without meat my husband said this was amazing.

bobdunnett's picture
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this was really yummy! I will definitely cook this again but would do slightly more leek next time, as 2 leeks didn't cover the entire pastry base (I only used 325g). I also halved the amount of lemon zest i used - general consensus was that this was a wise choice. Cooked with salad and baked potato.

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