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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

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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 mins
Cook Time 45 mins
Resting Time 1 hr
Total Time 2 hrs
Course Appetizer, Lunch Dish, Snack
Cuisine French, Provencal
Servings 6 people

Equipment

  • Medium Saucepan
  • Pie Tin

Ingredients
 
 

  • 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

Instructions
 

  • 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!

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Cookn with Class Uzes

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 this very important part of French culture. The school offers classes from French Market to Bread Baking and Macarons. Chef Eric Fraudeau, who worked both in France and internationally, along with his wife Yetunde Oshodi-Fraudeau, opened their second school, Cook’n With Class Uzès in 2015 in the sunny south of France, this time focusing on Provençal and Mediterranean cuisine. They also offer a 5 day/7-night culinary holiday package (Week in Uzès), including accommodations, with tours, tastings and of course cooking.

A new addition to the Cook'n with Class repertoire are a wide range of options for online cooking classes for those of us who can’t make it to France but are still looking for an authentic French experience.

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