Leek & goat’s cheese traybake tart

Leek & goat’s cheese traybake tart

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 10 mins Cook: 50 mins


Cuts into 6
This cheese and vegetables shortcrust pastry tart is perfect for a midweek meal, or picnic, and it's cheap to prepare

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal458
  • fat30g
  • saturates12g
  • carbs29g
  • sugars5g
  • fibre4g
  • protein15g
  • salt1.1g
Save to My Good Food
Please sign in or register to save recipes.


  • 320g pack ready-rolled shortcrust pastry
  • 500g leeks, very thinly sliced



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

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 4 thyme sprigs, leaves picked
  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • ¼ fresh nutmeg, grated



    One of the most useful of spices for both sweet and savoury

  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 125g log soft goat's cheese, half chopped, the rest sliced
  • 1 tbsp roughly chopped hazelnuts (not the pre-chopped ones)
  • tomato salad, to serve


  1. Heat oven to 200/180C fan/gas 6. Line a non-stick tin (24cm x 20cm x 3cm deep) with baking parchment. Unravel the pastry and use it to line the tin. It should fit almost perfectly except for a slight overhang at the ends. If there are any cracks in the pastry, gently press them together with your fingers, then prick the base. Line with more baking parchment, fill with baking beans and bake for 15 mins. Remove the paper and beans and bake 5 mins more to dry the base.

  2. Meanwhile, in a large non-stick frying pan, fry the leeks in the butter with most of the thyme until soft - about 8 mins. Tip into a bowl and pour in the milk, then add the nutmeg, some seasoning and the eggs. Beat until well mixed, then stir in the chopped goat’s cheese.

  3. When the pastry case comes out of the oven, tip in the leek mixture, arrange the sliced cheese on top and scatter over the hazelnuts and the remaining thyme. Return to the oven for 25-30 mins until the filling is set. Trim away the excess pastry at the ends if you like and serve warm or at room temperature with a tomato salad.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
2nd Oct, 2016
Love this as a quick evening meal! Very nice served with the tomato & onion salad recipe on this site.
Frantic Flapjack
2nd Jun, 2015
This looked lovely when it came out of the oven but unfortunately the end result was lacking in flavour although I seasoned it well. I don't really understand the recipe saying not to use pre-chopped hazelnuts. It doesn't make the slightest difference to taste or texture.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?