Leek, goat’s cheese, walnut & lemon tart

Leek, goat’s cheese, walnut & lemon tart

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
6th Mar, 2012
Wonderful. We had vegetarian friends over and with a salad on the side, it was a hit. I made up a salad using rocket, celery, pears and the same goat's cheese as in the pie, and the flavours worked quite well. Will definitely make again.
3rd Mar, 2012
This was really lovely and I've added it to my binder to try again. It goes a long way as well. We have a healthy appetite but it did the two of us both dinner and lunch the next day (eeked out with a fairly substantial salad).
2nd Mar, 2012
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!
25th Feb, 2012
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".
1st Feb, 2012
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.
25th Jan, 2012
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.


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?