Leek, Shallot And Goat Cheese Tart Recipe

Name: Leek, Shallot And Goat Cheese Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tart pastry shell; 2 cups all purpose flour; 8 tablespoons cold unsalted butter, cut in pea-size cubes; 1/2 teaspoon salt; 1 large egg; 2 tablespoons ice cold water; Filling and baking; 3 leeks,white parts only, thinly sliced; 4 medium shallots, thinly sliced; 4 tablespoons olive oil; 1 cup heavy cream; 3 large eggs; 1/4 teaspoon ground nutmeg; 1 tablespoon Dijon mustard; 1 cup crumbled goat cheese

Servings: persons

Tart pastry shell
2 cups all purpose flour
8 tablespoons cold unsalted butter, cut in pea-size cubes
1/2 teaspoon salt
1 large egg
2 tablespoons ice cold water
Filling and baking
3 leeks,white parts only, thinly sliced
4 medium shallots, thinly sliced
4 tablespoons olive oil
1 cup heavy cream
3 large eggs
1/4 teaspoon ground nutmeg
1 tablespoon Dijon mustard
1 cup crumbled goat cheese

1
Sift the flour in the bowl of a stand mixer. Add the salt and the butter. Using the paddle attachment, mix at speed 2 until the butter is incorporated.
2
Add the egg and keep mixing, about 1 more minute.
3
Add the water and mix until you get a crumbled dough, about another minute.
4
Scrape the dough onto a clean work surface. Make a ball with it using your hands. Flatten it to make a thin disc. Cover with plastic wrap and refrigerate for a minimum of 1 hour.
5
Preheat the oven to 375 F.
6
On a floured surface, roll the dough until you have a 12 inch diameter circle. Place the dough in a 9-inch tart pan and crimp the edges
7
Place a round of parchment paper inside the shell and cover with pie weights. Bake for 15 minutes, until lightly golden.
8
Preheat the oven to 375 F.
9
Heat the olive oil in a medium skillet and add the leeks and the shallots. Cook over medium heat for 10 minutes, until very soft.
10
In a medium bowl, beat the eggs. Add the cream, mustard, nutmeg, salt and pepper. Whisk until blended, about 30 seconds.
11
Spread the leeks and shallots over the tart shell using a spatula to level. Pour the cream and egg mixture over. Sprinkle with the goat cheese.
12
Bake for 35 minutes, until golden.

1016

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: Tart pastry shell, 2 cups all purpose flour, 8 tablespoons cold unsalted butter, cut in pea-size cubes, 1/2 teaspoon salt, and more.

Yes, Leek, Shallot And Goat Cheese 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!

Leek, Shallot And Goat Cheese Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions