Name: Leek, goat’s cheese, walnut & lemon tart
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp olive oil plus extra for drizzling; 25g butter; 2 medium leeks sliced; 2 tbsp chopped thyme leaf; zest 2 lemons and juice 1 lemon; 375g pack ready-rolled puff pastry; 200g soft spreadable goat's cheese; 50g walnut piece; little chopped parsley to serve

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Leek, goat’s cheese, walnut & lemon tart

Leek, goat’s cheese, walnut & lemon tart

Good Food team

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Serves 4

Easy

Prep: 25 mins

Cook: 30 mins

A star rating of 4.7 out of 5.70 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil

plus extra for drizzling
25g butter
2 medium leeks

sliced
2 tbsp chopped thyme leaf
zest 2 lemons and juice 1 lemon
375g pack ready-rolled puff pastry
200g soft spreadable goat's cheese
50g walnut piece
little chopped parsley

to serve

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Nutrition: per serving

kcal683
fat52g
saturates24g
carbs35g
sugars3g
fibre2g
protein19g
salt1.6g

Method

step 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.
step 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.
step 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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A star rating of 4.7 out of 5.70 ratings

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