Leek, goat’s cheese, walnut & lemon tart

Leek, goat’s cheese, walnut & lemon tart

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(34 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

  • kcal683
  • fat52g
  • saturates24g
  • carbs35g
  • sugars3g
  • fibre2g
  • protein19g
  • salt1.6g
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Ingredients

  • 1 tbsp olive oil, plus extra for drizzling
    olive oil

    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

    Butter

    butt-err

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

  • 2 medium leeks, sliced
    Leeks

    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

    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

    Parsley

    par-slee

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

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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wendywoo1973
2nd Mar, 2012
3.05
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
25th Feb, 2012
4.05
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".
jnduggan
1st Feb, 2012
5.05
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.
bobdunnett
25th Jan, 2012
5.05
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.

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