Savoury Leek and Goat Cheese Tart Recipe
French bakers have perfected tarts in both sweet and savoury versions. In this recipe, the combination of leek and goat cheese is a creamy delight. This tart is perfect for a lunch dish with a green salad, or serve bite-sized pieces as an appetizer. We used goat cheese in this recipe, as it is typical of Provence, and leeks are grown most of the year in the South of France.
This tart is also a delicious cold on a picnic or for a late dinner. You can also make them individual. Change the Emmental for Comté or a young cheddar, or change the goat cheese for blue cheese to make it your own.
Leek and Goat Cheese Tart
- Medium Saucepan
- Pie Tin
- 1 Pie Crust
- 2 Leeks
- 1 Shallot
- 3 oz Goat Cheese Log
- 5 oz Whipping Cream
- 3 oz Milk
- 3 oz Emmental Cheese
- 1 Egg
- 1/2 tsp Ground Nutmeg
- 2 oz Butter
- Salt and Pepper
- Make your dough. Let it rest for 1 hour in the fridge. Butter and flour a rectangular or round tart mold. Your tart will look prettier with ruffled edges. Roll out the dough and shape it into the mold. Reserve in the fridge.
- In the meantime, clean your leeks, twice. Cut them in small chunks, clean them again and drain. Peel and mince the shallot.
- In a saucepan, melt the butter on medium heat, add the minced shallot, cook 3 minutes and add the leek.
- Cook 15 minutes to remove any excess water. Add the cream, cook 4 to 5 minutes, until thick. Reserve on the side to let it cool down.
- Turn on your oven at 180ºC (350ºF).
- Mix milk, shredded cheese, and the egg. Add to the leeks. Season with salt, pepper, and nutmeg.
- Mix well and pour it into your cold pie crust. Cut your cold goat cheese log in 6 wheels or small chunks if you have a bigger piece and spread on top of the leek.
- Bake for 30 to 40 minutes. Let rest 10 minutes before serving.
- A nice green salad will accompany the tart perfectly.