Leek, goat’s cheese, walnut & lemon tart

Latest comments and suggestions

• jend

  25 January 2012

  jend rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Joanne

  01 February 2012

  Joanne rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Giesskanne

  05 February 2012

  Giesskanne rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• chrisp

  25 February 2012

  chrisp rated and commented on this recipe

  

  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".

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• wendywoo

  02 March 2012

  wendywoo rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Elaine M

  03 March 2012

  Elaine M rated and commented on this recipe

  

  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).

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Babka the Brave

  06 March 2012

  Babka the Brave rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cityjaneLondon

  07 March 2012

  cityjaneLondon rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Marthese

  14 March 2012

  Marthese commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Marthese

  14 March 2012

  Marthese rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Frantic Flapjack

  21 March 2012

  Frantic Flapjack rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Charlie Cheese

  24 April 2012

  Charlie Cheese rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sabrina74

  27 May 2012

  sabrina74 rated and commented on this recipe

  

  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!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• AnnieR

  28 July 2012

  AnnieR rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kittens77

  13 January 2013

  Kittens77 rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• shlush

  14 January 2013

  shlush rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Marlene

  06 February 2013

  Marlene rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1898653/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 mins

Cook 30 mins

Vegetarian

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

PER SERVING

683 kcalories, protein 19g, carbohydrate 35g, fat 52 g, saturated fat 24g, fibre 2g, sugar 3g, salt 1.6 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.