Leek and goats cheese tart with thyme

Vegetarian mains

Leek and goats cheese tart with thyme

Name: Leek and goats cheese tart with thyme
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4

Main Serves 4 40 min

Easily assembled, this tart is good warm or cold and makes for a great light summer lunch or dinner alongside a crisp green salad. Rocket leaves go particularly well. If you're not partial to goat's cheese, substitute feta; and it you'd rather make it vegetarian, use a hard cheese other than Parmesan.

Cook's notes

We've used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian pecorino is often tastier.

Ingredients

400g shortcrust pastry
400g leeks, halved and sliced
1 medium onion, chopped
1 tbsp olive oil
3 eggs
285ml single cream or creme fraiche
thyme leaves
200g goats cheese, crumbled
25g Parmesan, freshly grated
grated nutmeg

Method

Prep time: 5 min

Cooking time: 35 min

Step 1
Preheat oven to 180°C/Gas 4.
Step 2
Roll out pastry to line a 23cm tart tin. Allow to rest in fridge for 30 minutes. Blind bake in the oven for about 15 minutes, until light brown.
Step 3
Stew leeks and onion in the oil until soft and combine with all ingredients except goats cheese and thyme. Pour into pastry case, then sprinkle goats cheese over; with a few leaves of thyme. Bake for about 20 minutes.