Goat Cheese-Leek Tart Recipe

Name: Goat Cheese-Leek Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch leeks, white and light green parts only, thinly sliced into half-moons (about 2 cups), washed well and dried (see below); 1 tablespoon olive oil; Coarse salt and freshly ground pepper; 6 ounces fresh goat cheese, softened; 2 ounces cream cheese, softened; 2 tablespoons milk; 3 large egg yolks; 1 teaspoon finely chopped fresh thyme (or 1/4 teaspoon dried); 1 tablespoon water; 1 Basic Pie Crust (page 364) or store-bought refrigerated dough (for a 9-inch pie); All-purpose flour, for dusting

Servings: persons

1 bunch leeks, white and light green parts only, thinly sliced into half-moons (about 2 cups), washed well and dried (see below)
1 tablespoon olive oil
Coarse salt and freshly ground pepper
6 ounces fresh goat cheese, softened
2 ounces cream cheese, softened
2 tablespoons milk
3 large egg yolks
1 teaspoon finely chopped fresh thyme (or 1/4 teaspoon dried)
1 tablespoon water
1 Basic Pie Crust (page 364) or store-bought refrigerated dough (for a 9-inch pie)
All-purpose flour, for dusting

1
Preheat oven to 350F, with rack on lowest shelf.
2
In a bowl, toss leeks with oil, and season with salt and pepper.
3
Whisk together goat cheese, cream cheese, milk, 2 egg yolks, and thyme; season with salt and pepper.
4
In another bowl, lightly beat remaining egg yolk with the water, for egg wash.
5
Roll out dough to a 13-inch round, about 1/8 inch thick, on a lightly floured work surface.
6
(Or unfold store-bought dough.)
7
Place on a baking sheet.
8
Spread goat-cheese mixture on crust, leaving a 2-inch border.
9
Sprinkle leeks evenly on top.
10
Fold edge of dough over filling, pinching folds together to seal.
11
Brush dough with egg wash.
12
Bake, rotating sheet halfway through, until crust is golden brown and filling is browned in spots, about 1 hour.
13
Let cool completely on a wire rack.
14
To serve, cut into wedges.
15
Trim root end and dark green tops.
16
Halve leeks lengthwise, then thinly slice crosswise into half-moons.
17
Wash well in several changes of cold water, swishing leeks to release any grit, until water is clear.
18
Drain, and dry on paper towels.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 bunch leeks, white and light green parts only, thinly sliced into half-moons (about 2 cups), washed well and dried (see below), 1 tablespoon olive oil, Coarse salt and freshly ground pepper, 6 ounces fresh goat cheese, softened, and more.

Yes, Goat Cheese-Leek Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Goat Cheese-Leek Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions