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Leek, goat’s cheese, walnut & lemon tart

Leek, goat’s cheese, walnut & lemon tart

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(29 ratings)

Prep: 25 mins Cook: 30 mins

Easy

Serves 4
A no-fuss open puff pastry pie that makes a great vegetarian main course or quick lunchtime treat

Nutrition and extra info

  • Vegetarian

Nutrition per serving

  • kcalories683
  • fat52g
  • saturates24g
  • carbs35g
  • sugars3g
  • fibre2g
  • protein19g
  • salt1.6g
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Ingredients

  • 1 tbsp olive oil, plus extra for drizzling

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 medium leek, sliced

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 tbsp chopped thyme leaf
  • zest 2 lemons and juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 375g pack ready-rolled puff pastry
  • 200g soft spreadable goat's cheese
  • 50g walnut piece
  • little chopped parsley, to serve

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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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.

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Comments, questions and tips

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Comments (22)

Anneliese_May's picture
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Loved it! I am a teenager and as a person with little experience in the kitchen, I found this dish fun and easy to make. Instead of just using goat's cheese I also used a little bit of feta cheese, which turned out great. I will definitely be making this dish again!

kapatu's picture
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Simply loved it! I added some roast peppers which offset thé sourness of the lemons a little, yum. Will be repeated at this house for sure! I used one large lemon and it was perfect.

maryyoung's picture
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Made this for my vegetarian husband who thought it was lovely. Followed the recipe to a T but forgot the seasoning and pepper. Used smallish lemons and it was delicious anyway. Really tasty. Other comments have said tasteless. Maybe they didn't cook their leeks long enough? Will def be making again.

Sollie99's picture
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Never one to stick to the rules ... and as I found that I didn't have any leeks as I thought, I changed the recipe a little and used red peppers instead. The result - a very tasty tart! Given the previous comments about the blandness of using leeks, I think I'll stick to the red peppers.

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.

ecchapman'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".

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Tips (1)

thompsone's picture
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Gluten Free: I made this with gluten free pastry and it worked well. I used just one small lemon (zest and juice) and fresh herbs but I blind-baked the pastry. Really nice starter and very easy.

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