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Leek & goat's cheese tartlets

Leek & goat's cheese tartlets

A star rating of 4.8 out of 5.26 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

An easily assembled recipe for a smart vegetarian main course

  • Freezable
  • Vegetarian
Nutrition:
NutrientUnit
kcal606
fat46g
saturates24g
carbs32g
sugars4g
fibre4g
protein18g
salt1.82g
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Ingredients

  • 4 leeks , trimmed, halved and finely sliced
  • large knob of butter
  • 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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2010

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A star rating of 4.8 out of 5.26 ratings
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