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.

Ingredients

  • 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

Method

  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.
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