Riverford Wicked Leeks
Leek and goat's cheese tart recipe image

Print Leek and goat's cheese tart

With the sweetness of the leeks offset by the tangy cheese, this makes a delectable vegetarian main. It's good both warm and cold and will last well in the fridge for a couple of days. Eat alongside a crisp green salad with a sharp vinaigrette dressing - rocket leaves go particularly well. If you're not partial to goat's cheese, substitute feta.


  • for the shortcrust pastry:
  • 175g plain flour
  • 1 tsp caster sugar
  • Pinch salt
  • 125g cold unsalted butter, cut into small cubes
  • About 3 tsp cold water
  • for the topping:
  • 6 leeks, washed & thinly sliced
  • 50g butter
  • Leaves from 1 thyme sprig
  • 50g goat's cheese
  • Salt & pepper


  1. First make the pastry. Put the flour, sugar and salt in a food processor and process briefly to mix. Add the butter and pulse until the mixture resembles fine breadcrumbs. Transfer to a bowl and stir in enough water to make a dough. Wrap in cling film and chill for at least 30 minutes
  2. Preheat an oven to 200°C/Gas 6. Make the topping while the pastry is chilling. Sauté the leeks in the butter with the thyme sprigs until soft and translucent.
  3. Roll out the pastry into a rough circle and cover with leeks. Roughly crumble some goat’s cheese over the top and bake for 15–20 minutes, until the cheese and pastry are lightly browned.
want to cook with fresh ingredients? try one of our award winning veg boxes