Description

This Leek, Goat’s Cheese, Walnut & Lemon Tart is a delightful savory pastry featuring soft spreadable goat’s cheese, tender leeks infused with fresh lemon and thyme, and crunchy walnut pieces. The puff pastry base is golden and flaky, creating a perfect balance of rich, tangy, and nutty flavors in every bite. Ideal as a light lunch, brunch, or elegant appetizer, this tart can be served hot, warm, or at room temperature.

Ingredients

Scale

For the Filling

1 tbsp olive oil, plus extra for drizzling
25g butter
2 medium leeks, sliced
2 tbsp chopped thyme leaves
Zest of 2 lemons
Juice of 1 lemon

For the Tart Base

375g pack ready-rolled puff pastry

Toppings

200g soft spreadable goat’s cheese
50g walnut pieces
Little chopped parsley, to serve

Instructions

Preheat and prepare leeks: Heat oven to 220C/200C fan/gas 7. In a large frying pan, heat 1 tbsp olive oil and 25g butter until sizzling. Add the sliced leeks and cook over medium heat until softened but not coloured, about 5-7 minutes.
Add herbs and lemon flavor: Stir in 2 tbsp chopped thyme leaves and half the lemon zest. Increase the heat slightly, add the juice of 1 lemon, and cook for about 30 seconds until the lemon juice reduces slightly. Season well with salt and pepper. Remove from the heat and allow to cool slightly.
Prepare puff pastry: Unroll the 375g ready-rolled puff pastry onto a baking sheet lined with baking parchment. Using a knife, lightly mark a 1cm border around the edges without cutting all the way through. Prick the base all over with a fork to prevent excessive puffing in the center.
Assemble the tart: Spread the lemony leek mixture evenly onto the pastry within the marked border. Crumble 200g of soft goat’s cheese over the top, then scatter 50g walnut pieces evenly. Season with freshly ground black pepper. Drizzle some olive oil over the filling and brush a little olive oil along the pastry edges.
Bake the tart: Place the tart in the preheated oven and bake for 15-20 minutes, until the pastry puffs up around the edges and turns golden brown.
Garnish and serve: Remove the tart from the oven, scatter with chopped parsley and the remaining lemon zest. Serve the tart hot, warm, or at room temperature as preferred.

Notes

You can prepare the leeks a few hours ahead and keep them covered in the fridge until assembly.
For a nuttier flavor, toast the walnuts lightly before using.
If you prefer a crisper tart, bake for the full 20 minutes and allow to cool slightly before serving.
This tart pairs wonderfully with a fresh green salad and a crisp white wine.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Baking
Cuisine: European

Keywords: leek tart, goat cheese tart, walnut tart, lemon tart, savory pastry, vegetarian tart