Cook'n with ClassLunchtime MealsProvencal RecipesTaste

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 Goat Cheese Tart

Leek and Goat Cheese Tart

blankLet’s Eat the World - Cook’n With Class Experiences
This light tart recipe is the perfect accompaniment for a crisp glass of Provencal rosé on the patio or by the fire. No matter what the weather is like, this savoury and creamy tart is absolutely delicious. With leeks and goat cheese being easily accessible in most regions year-round, make this tart with a fresh green salad for a dish that is sure to impress. Make sure to allow enough time for your dough to rest before using it.
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 1 hour
Total Time 2 hours
Course Appetizer, Lunch Dish, Snack
Cuisine French, Provencal
Servings 6 people



  • 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.
Keyword Goat Cheese, Leeks, Lunch Dish, Tarts
Tried this recipe?Let us know how it was!

Other Recipes You Might Enjoy

Tarte Provençal à la Tomate
Obviously the best outcome is a tart baked with your own garden harvested tomatoes. This quick and easy tart makes a fast and fancy meal that everyone will enjoy. The sweetness of the tomatoes pairs well with the Herb de Provence, spicy mustard and flaky pastry crust. For a quick change -p, try using coloured tomatoes in a rainbow pinwheel pattern. It will look and taste as if it took you hours, but that can be your little secret!
French Tomato Tart Recipe from Provence
Tomato Olive Tarts - Appetizer
There are a few steps to this recipe, but don't be put off. There is nothing complicated, and you will love the result. As a bonus, the little tart shells are a bit like savoury shortbread so you can serve those on their own. And, if you make too much olive tapenade, it will keep for a few days in the fridge.
Check out this recipe
Appetizer Tomato Olive Tarts Shells
Tomato Tarte Tatin
Allow enough time to prepare the key ingredients (onions and tomatoes) in advance. This savoury tart is a great lunch dish with a green salad or s starter course at dinner time. Serve at room temperature or slightly warm.
Check out this recipe
Tomato Tarte Tatin Recipe Provence
Tomato Pesto Tart
This recipe calls for the freshest tomatoes and basil. While the tart is baking make the pesto and a salad, and lunch is ready. Enjoy!
Check out this recipe
Tomato Pesto Tart Provencal Lunch
Chèvre and Mushroom Tartlets 
For this recipe, I chose the combination of soft goat cheese, sharp Parmigiano-Reggiano and mushrooms. However, once you have made the dough once you will know how easy it is to make, and you can create your own fillings.
Check out this recipe
Goat Cheese Chèvre Mushroom Tartlets 
Jacques' Zucchini Tart
This tart is easy to make all you need is a few ingredients for the perfect pairing with a glass of chilled rosé. Easy and very tasty, serve as an appetizer or as a light main with a salad.
Check out this recipe
Zucchini at St Tropez Market @PerfProvence

Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous post

Floating Islands Iles Flottantes a Dessert from France

Next post

Virtual Cooking Club Book a Taste of Travel Now

Let’s Eat the World - Cook’n With Class Experiences

Let’s Eat the World - Cook’n With Class Experiences

Cook’n With Class has been in operation since 2007 in Paris offering French cooking classes (in English), to visiting tourists and locals interested in learning about the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

Join Chef Eric for a Week in Uzes, a Week in Paris, & coming soon, a Week in Seville for food and wine adventures you will not soon forget. And for those of you who can’t travel or who want to bring the taste of travel into your home kitchen, be sure to check out their online cooking classes.

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.