Savory Leek Goat Cheese Tart

This Leek Goat Cheese Tart is so unbelievably delicious. It’s the perfect make-ahead, savory bake for your next brunch, as an appetizer, or cozy dinner with a crispy salad. It’s rooted in simplicity but tastes and looks anything but. Truly, it’s a host’s dream.

Leeks are at their peak in the spring and fall. This recipe showcases their complexity and allows you to take full advantage of these “gourmet onions” in season. They are milder than an onion or shallot and have a fresh, herbal sweetness.

It’s the perfect springtime bake for Mother’s Day. Serve it with a beautiful purple cocktail and momma will definitely be feeling the love. It also works amazingly on those cool, cozy get-togethers in the fall. The perfectly braised leeks paired with the tangy, creamy goat cheese are so damn tasty. Then, put it in a flaky pastry shell topped with pancetta and toasty breadcrumbs. OMG!

Leek and Goat Cheese Ingredients

• Leeks – are the star of the show. They taste like an onion or shallot but milder. When looking for leeks, look for ones with bright green leaves on top, light green stems, and white bulbs.
• Goat Cheese – has a tangy, creamy flavor. Any soft cheese, such as Boursin, can be substituted.
• Shallots – should be heavy and firm when picked out at the grocery store and have no soft spots.
• Heavy whipping cream – adds to the creaminess of the tart. I used light cream to save a small percentage of fat content, but heavy cream also works.
• Eggs – 2 eggs bind the mixture just right.
• Chives – fresh chives are recommended to add to that oniony flavor, but dried work in a pinch.
• Thyme – fresh is highly recommended, as it adds a hint of a floral, woody flavor; however, dried thyme works too. When mincing thyme, pinch the top of the stem and pull down to remove the leaves. You definitely do not want those hard stems mixed into the tart.
• Dijon Mustard – just a tiny amount adds to the tart’s flavor profile. Dijon is more intense and complex in flavor than yellow mustard.
• Curry Powder adds a sweet, warm, pleasant pungency. It combines five spices: cumin seeds, coriander seeds, mustard seeds, cayenne pepper, and turmeric.
• Pastry Pie Crust– use a ready-made pie crust, found in the frozen section of your grocery store.
• Pancetta – an optional flavor profile to add to your tart. Thickly sliced into tiny cubes and crisped during the baking process, pancetta adds to the savoriness of the bake. Bacon is also an option.
• Breadcrumbs – plain or seasoned, mixed with the butter to add a toasty profile.
• Butter – I always prefer salted, but unsalted works too.

How to Make a Leek and Goat Cheese Tart

First, thinly slice leeks, white and light green parts only. An essential part of the recipe process is quickly soaking the leeks after slicing them. They are dirty alliums, so a quick swish in a bowl of water will remove the dirt caught between the layers.

Next, thinly slice the shallots. Heat 4 tablespoons of butter in a medium saute pan over medium heat. When melted, add the leeks and shallots. Sauté until softened, about 5 minutes. Then add water to the pan, turn the heat low, and allow the liquid to evaporate, stirring occasionally. We are “sweating” the vegetables until very tender, about 8 minutes. Season with salt and pepper and set aside.

While the leeks are cooling, whisk together the eggs, cream, mustard, curry, chives, and thyme. Stir in half the crumbled goat cheese. Set aside.

Spoon the leek mixture into the prepared pastry shell and spread it evenly. Pour the cream mixture over the leeks and sprinkle the remaining goat cheese.

Toss breadcrumbs with melted butter and sprinkle over the tart. Place the tart in the preheated oven and bake for about 40 minutes until the breadcrumbs are golden and the tart is firm.

While the tart is baking, fry the pancetta in a small nonstick pan until crisp and browned. Remove it from the pan and drain on a paper towel; set aside. Add the pancetta on top of the tart during the last five minutes of the baking process. This step is optional.

Let the tart cool for 10 minutes before slicing into wedges.

Recipe Tips & Variations

• Vegetarian – To make this leek and goat cheese tart completely vegetarian, substitute heavy cream with vegan cream.
• Gluten-Free – Use a gluten-free, ready-made pie crust.
• Goat cheese—If you’re not a fan of goat cheese, you can use any soft cheese, like Boursin cheese.
• Bite-sized—make mini tarts to serve as the perfect picky bite. Roll out the defrosted dough, cut it into circles with cookie cutouts, and arrange them in mini muffin tins. Bake time will vary; it should be baked for about 30 minutes.

Make Ahead

Assemble the tart. Pop in the refrigerator until ready to bake.

Another option is to bake the tart, let it cool completely, and store it in the fridge. It can be left in the fridge for 3-5 days. The tart reheats wonderfully in the microwave. You can also reheat it in the oven, covered, for about 20 minutes.

Freezing & Storage

It freezes well. Bake, cool completely, cover with plastic wrap, and then foil. Freeze for up to 3 months.

Mini tarts can be stored in an airtight container. To serve, heat them in the oven for about 20 minutes.

Print Recipe

Leek Goat Cheese Tart

A make-ahead savory bake perfect for a springtime brunch or a cozy fall get-together.

Prep 40 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Author: Lorraine Saeger

Equipment

• Skillet
• Large Bowl
• Whisk

Ingredients

• 6 tbsp butter
• 3 large leeks light green and white parts only, thinly sliced
• 2 large shallots thinly sliced
• 3 tbsp water
• 1 pastry shell
• salt & pepper to taste

Cream Mixture

• 2 eggs
• 1/2 cup heavy whipping cream
• 1 tsp Dijon mustard
• 1/4 tsp curry powder
• 2 tbsp chives minced
• 1 tbsp thyme minced
• 1 cup goat cheese crumbled

Toppings

• 1/4 cup pancetta optional, thickly sliced, cut into tiny cubes
• 2 tbsp butter melted
• 1/4 cup breadcrumbs

Instructions

• Thinly slice leeks ( green and white parts only) and shallots. Quickly soak leeks in water to rid of dirt between layers.
• Preheat oven to 375.
• In a medium skillet, heat 4 tablespoons of butter over medium-low heat. When melted, add the leeks and shallots and saute until softened about 5 minutes. Then, add 3 tablespoons of water to the skillet, cover the pan, and sweat until the leeks and shallots are very tender for about 8 minutes. Season with salt and pepper, and set aside.
• While the leeks are cooking, whisk together the eggs, cream, mustard, curry, chives, and thyme. Stir in half the crumbled goat cheese.
• Spoon leek mixture into pre-made pastry shell and spread evenly.
• Pour cream mixture over the leeks, sprinkle with remaining goat cheese.
• Melt the remaining 2 tablespoons of butter and mix breadcrumbs in the melted butter. Evenly sprinkle over tart.
• Place in the preheated oven uncovered in the middle top rack. Bake until breadcrumbs are golden and tart is firm, about 40 minutes.
• If adding pancetta, while the tart is baking, in a small nonstick saute pan, fry the pancetta until crisp and browned. Drain on a paper towel and add to the tart during the last 5 minutes of baking.

Notes

By “sweating” the leeks, I mean allowing the liquid to evaporate on a low heat and stirring occasionally.