Welsh goat's cheese & leek tart

Recipe uploaded by

Good Food

5 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat oven to 200C/fan 180C/gas 6. Heat the oil in a frying pan, then soften the leeks for 5 mins. Add the bacon, cook for a further 5 mins, season, then tip onto a plate to cool.
2. Unroll the pastry and cut out two 12 x 18cm rectangles - save or freeze the rest for another time. Lift onto a baking sheet. Using the tip of a sharp knife, mark a border inside each one, about 1.5cm from the edge.
3. Mix the crème fraîche and mustard together, then spread over the inside of the pastry frames. Spoon the leek and bacon mix over the mustard mix, then place the goat's cheese on top. Bake for 15-20 mins until the pastry is crisp and golden. Serve with salad.

Freezing

You can freeze the tarts if using fresh puff pastry bought from the chiller cabinets in supermarkets. Puff pastry that has been pre-frozen shouldn't be returned to the freezer.

Per serving

647 kcalories, protein 18g, carbohydrate 45g, fat 45 g, saturated fat 18g, fibre 4g, salt 0 g

Latest comments and suggestions

• madquilter

  19 March 2008

  madquilter commented on this recipe

  I will make this with vegi bacon

  Flag as inappropriate

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

  Your name: Reason:
• Jane`s recipes

  06 April 2008

  Jane`s recipes rated and commented on this recipe

  

  My family loved it.

  Flag as inappropriate

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

  Your name: Reason:
• tastytash

  20 June 2008

  tastytash rated and commented on this recipe

  

  Great recipe. Yummy and very quick to make. i loved the mixture of the bacon, goat's cheese and leeks. Very easy to turn it into a veggie dish too. I made one big tart that I cut into portions instead of making individual sized ones which i think made it a lot easier. It was great the next day for lunch as well. Would recommend.

  Flag as inappropriate

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

  Your name: Reason:
• Belkey

  08 October 2008

  Belkey rated and commented on this recipe

  

  I really enjoyed this, although I used cubed pancetta in the fridge instead of bacon as I had it in the fridge. Very easy.

  Flag as inappropriate

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

  Your name: Reason:
• Fave Recipes

  08 May 2009

  Fave Recipes rated and commented on this recipe

  

  Just made this as a starter for an anniversary meal. Both of us really liked it. Didn't and wouldnt change a thing :-)

  Flag as inappropriate

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

  Your name: Reason:
• Sally

  17 May 2009

  Sally commented on this recipe

  I increased the quantity of ingredients, and made one big one, then cut it into portions as a starter, served with rocket salad & balsamic vinegar drizzled over the top.

  Flag as inappropriate

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

  Your name: Reason:
• fernsehturmaufzug

  20 July 2009

  fernsehturmaufzug rated and commented on this recipe

  

  Really quite easy to make. Easily adaptable to a vegetarian dish (veggie bacon can be used just like normal bacon). Very very tasy - mustard & creme fraiche very good touch!

  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/3445/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 tbsp olive oil
• 2 large leeks , sliced
• 2 rashers back bacon , chopped
• 1 x 210g sheet ready-rolled puff pastry
• 1 tbsp crème fraîche
• 1 tbsp Dijon or wholegrain mustard
• 2 slices firm Welsh goat's cheese , from a 100g log (we used Pant-Ysgawn Farm organic goat's cheese)

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 Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding 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 Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Ingredients

• 1 tbsp olive oil
• 2 large leeks , sliced
• 2 rashers back bacon , chopped
• 1 x 210g sheet ready-rolled puff pastry
• 1 tbsp crème fraîche
• 1 tbsp Dijon or wholegrain mustard
• 2 slices firm Welsh goat's cheese , from a 100g log (we used Pant-Ysgawn Farm organic goat's cheese)

Per serving

647 kcalories, protein 18g, carbohydrate 45g, fat 45 g, saturated fat 18g, fibre 4g, salt 0 g

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.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk