Leek, goat’s cheese, walnut & lemon tart

Leek, goat’s cheese, walnut & lemon tart

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(51 ratings)

Prep: 25 mins Cook: 30 mins


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

  • 2 medium leeks, sliced



    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



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 375g pack ready-rolled puff pastry
  • 200g soft spreadable goat's cheese
  • 50g walnut piece
  • little chopped parsley, to serve



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


  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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3rd May, 2020
I loved this recipe. Stuck to one lemon as advised in the comments and used about 3/4 of the juice of that lemon. I used abergavenny goats cheese which was delicious and not overpowering. The serving size is generous for a tart. The only change I’ll make next time is not drizzling oil on top and brushing it around the edges of the pastry. It’s a lot of extra calories for no discernible reason.
16th Dec, 2019
Wow this really is good! Super lemony.
10th Dec, 2017
I used the zest of one lemon only and for me this was just the right amount. I found it surprisingly tasty.
5th Jun, 2017
I really enjoy this recipe, I have adapted it a little. I add some asparagus spears on top of the tart and a sprinkle of parmesan cheese. I also lightly toast the walnuts before using. I found that 1 lemon was enough for my tastes.
11th May, 2016
This is lovely, very unusual and the ingredients combine beautifully. I agree that those who found it bland must have been doing it wrong. I made it a few days ago and then again yesterday as my mother and her friend had run out of the leftovers from the first one and were desperate for more! I didn't need to change anything, although I did use 4 leeks and a bit more goats cheese than stated. I used the crumbly kind that comes in thick round slices, chopped into chunks and a bunch of lemon thyme. The creaminess of the cheese worked perfectly with the nuts, the slightly acidic leeks and the buttery pastry. I will make this again and again, and am also planning to make bite size canapé versions for the next party I cook for. I think they will be sensational!
Anneliese_May's picture
2nd Apr, 2015
Loved it! I am a teenager and as a person with little experience in the kitchen, I found this dish fun and easy to make. Instead of just using goat's cheese I also used a little bit of feta cheese, which turned out great. I will definitely be making this dish again!
19th Mar, 2015
Simply loved it! I added some roast peppers which offset thé sourness of the lemons a little, yum. Will be repeated at this house for sure! I used one large lemon and it was perfect.
9th Mar, 2015
Made this for my vegetarian husband who thought it was lovely. Followed the recipe to a T but forgot the seasoning and pepper. Used smallish lemons and it was delicious anyway. Really tasty. Other comments have said tasteless. Maybe they didn't cook their leeks long enough? Will def be making again.
27th Oct, 2014
Never one to stick to the rules ... and as I found that I didn't have any leeks as I thought, I changed the recipe a little and used red peppers instead. The result - a very tasty tart! Given the previous comments about the blandness of using leeks, I think I'll stick to the red peppers.
26th Jun, 2014
I found this tart decidedly average. I used more leeks and less lemon, as others had suggested, but it was pretty boring. And the pastry was too greasy for the dish - it felt really unhealthy.


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GiSora's picture
29th May, 2020
I like the wow factor with little effort. I did make a little change to the method and the recipe though. Taking the comment from other cook here about reducing the lemon juice, and then I added drizzles of balsamic glaze (reduction) to balance the sour taste. Also, I incorporated Jamie Oliver's trick to bake the puff pastry for 15 minutes (with drizzles of olive oil) before layering the filling on it. I love my result.
22nd Dec, 2014
Gluten Free: I made this with gluten free pastry and it worked well. I used just one small lemon (zest and juice) and fresh herbs but I blind-baked the pastry. Really nice starter and very easy.
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