Leek & goat's cheese tartlets

Leek & goat's cheese tartlets

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(19 ratings)

Prep: 15 mins Cook: 50 mins

Easy

Serves 4
An easily assembled recipe for a smart vegetarian main course

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition:

  • kcal606
  • fat46g
  • saturates24g
  • carbs32g
  • sugars4g
  • fibre4g
  • protein18g
  • salt1.82g
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Ingredients

  • 4 leeks, trimmed, halved and finely sliced
    Leeks

    Leek

    lee-k

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

  • large knob of butter
    Butter

    Butter

    butt-err

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

  • 2 tbsp thyme leaves and 4 nice sprigs
  • 375g block puff pastry
  • 4 slices goat's cheese (with a rind)
  • truffle oil or walnut oil (optional)

Method

  1. Wash the leeks in a colander but don’t worry about drying them as you want a bit of water clinging on. Heat the butter in a wide saucepan until sizzling, then add the wet leeks and thyme leaves plus salt and pepper. Sweat the leeks really gently for 20-25 mins until they have practically melted but not coloured, adding a little more butter if needed. Set aside and allow to cool.

  2. Heat oven to 220C/200C fan/gas 7. Roll the pastry out to the thickness of a £1 coin. Cut out 4 saucer-size circles and place on a baking sheet. Spread the leeks over the circles leaving a slight border around the edge. Put a slice of goat’s cheese in the middle of each tart and top with a thyme sprig. Pinch the pastry edge together to slightly encase the leeks, then bake the tarts for 25 mins until puffed up and golden. Serve hot and drizzled with flavoured oil if you have it.

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Comments, questions and tips

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Ness999
26th Jul, 2016
5.05
I really enjoyed this. It's so easy to make and super quick if you can pre-prepare the leeks. I used ready rolled puff pastry rather than block and for speed made it as a tray bake rather than individual tartlets. I could only find quite skinny rolls of goats cheese with rind so cut the entire log into 12 and used the lot :-) I also used a sprinkling of truffle oil as suggested. It was nice but not essential. I served it with a rocket, pear and pecan salad with balsamic vinegar seeing a reader had done similar but using walnuts. It was delish and I'd absolutely do it again. It would be great as a starter but the recipe would easily make 8 as a starter or even smaller still for an appetiser.
pocketlucy
5th Jul, 2016
3.8
I've made this a couple of times and it always turns out tasty! It's also good if you mix fried mushrooms in with the leeks, and I've also tried it with a little bit of caramelised onion chutney spread onto the pastry under the leeks :)
Ballynure
28th Feb, 2015
5.05
Really good for a dinner party. Can prepare the leeks in advance. Will be making again and again and probably again !
gill1981
18th Feb, 2014
Absolutely delicious, really simple to make and they looked brilliant. I too added bacon to the leeks and it worked really well. Served with a warm cranberry sauce. Definitely a recipe to repeat :-)
Baldockh
18th Jan, 2014
Lovely dish. I added a small amount of smoked bacon to the leeks. Served with a rocket, pear, walnut and balsamic vinegar dressing salad.
Evansn9
30th Dec, 2013
Simple & tasty!
lucyeware
15th Jan, 2013
5.05
I cooked this recipe as a surprise meal Starter for me and my partner. He Loved it! I did however change the leeks for caramelized onions. It was just gorgeous! I will certainly be cooking them again.
ducknbunny
30th Dec, 2012
We really enjoyed this recipe and I've been yearning for it ever since so will definitely be making it again. We made one huge tart and had it with salad - amazing!
justineburton
4th Oct, 2012
5.05
Forgot to rate!
justineburton
4th Oct, 2012
5.05
I made this tonight for my husband and he LOVED it!! Never heard him say "mmmm" so many times. I made it as a large tray bake and added cubes of butternut squash and walnuts on top, might have been a bit boring without them, absolutely deeelish! Will so be making this again, have enough left for lunch tomorrow too!

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