Leek, goat’s cheese, walnut & lemon tart

Leek, goat’s cheese, walnut & lemon tart

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(46 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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12th Jun, 2013
We loved this. Followed the receipe exactly. Except for adding a few more leeks to make it abit fuller. Had a lovely flavour. Will be making again.
6th Feb, 2013
Went down very well with my husband and son. I made it exactly as the recipe suggests & didn't find it too lemony at all, however we do like lemon and use it a lot. My husband & I are having the 2 remaining slices for lunch tomorrow - yummy
14th Jan, 2013
For such a simple meal it looked very attractive. My husband thought it tasted amazing! I will definitely be cooking this again soon!
13th Jan, 2013
This is a very impressive but easy to make veggie delight. I have made it twice now - the first time I used 2 leeks and there was no where near enough - the second time I used 5 leeks which was much better but I could have done with another! I served it with rosemary and garlic roast pots and a big salad. yum.
28th Jul, 2012
Really nice. Just watch it in the oven as some of my walnuts ended up a bit charred.
27th May, 2012
how EASY was this and soooo many compliments tooo!!! i cooked the pastry on a mesh crisper for half the cooking time, then added the leek mixture, i grilled some streaky bacon, and crumbled over with the parsley, the left overs the next day was divine.. i also listen to the lemon comments so only used 1 lemon and zest, PERFECT!!
24th Apr, 2012
Lovely recipe, would maybe use more leeks next time and slightly less lemon but everyone really enjoyed it. Made it as a started for 15 people (3 tarts divided into 6 slices) with a side salad. Looks very impressive!
Frantic Flapjack
21st Mar, 2012
Made a few tweaks after reading the above comments. Halved the amount of lemon and used double the leeks. Also used garlic & herb Boursin instead of goat's cheese and pecans instead of walnuts as I already had them in the cupboard. Turned out well but the pastry was a little soggy. If I made again, I would put an egg wash on the pastry and bake in a hot oven for 5-10 minutes before putting on the topping and baking till the end.
14th Mar, 2012
I used shortcrust pastry, baked blind. Also added a little ricotta under the leek layer. I used the amount of lemon specified as we do like lemon a lot. Everyone loved it, will defintely make again.
7th Mar, 2012
I was initially a bit sceptical about this as I wasn't sure about the walnuts, (thought they might be a bit crunchy/strong). But it was delicious. Didn't need every bit of the cheese or the walnuts and used five medium to small sized leeks. Bought really fresh walnuts. We had left overs heated up the next day and it was just as nice. Will use it for veggie dinner parties. Definitely worth putting the pastry on a non stick liner and chilling it in the fridge rolled out and pricked. Also heating the baking tray in the oven and transferring the tart onto it by the liner. No soggy bottom!


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