Leek and Goat Cheese Tart

Adapted from a recipe by the folks at Riverford.


Tart Filling

  • 2 large leeks, halved and sliced
  • 1 large egg
  • 1 egg yolk
  • 150 ml single cream
  • thyme leaves
  • 100 g goats cheese, crumbled
  • 25 g parmesan, freshly grated

Tart Pastry

  • 1 1/2 cups flour
  • 1 T sugar
  • 1/2 t salt
  • 6 T olive oil
  • 3 T ice water



  1. Grease a 9-inch tart pan. Pulse flour, sugar, salt in a food processor until combined, about 4 pulses. Drizzle the oil over the flour mixture and pulse until the mixture resembles coarse sand, about 12 pulses.
  2. Put oil-flour mixture in a bowl, and work in the ice water by hand with a spatula. Begin by with 2 tablespoons of the ice water; if powdery bits of flour remain, add the remaining tablespoon water.
  3. Dump all but 1/3 cup of the dough crumbs into the prepared tart pan and press the crumbs into bottom. Sprinkle the remaining 1/3 cup crumbs around the edge of the tart pan and press into a crust edge.
  4. Lay plastic wrap over the dough and smooth out any bumps or shallow areas using your palm. Freeze the dough until firm, about 30 minutes. Meanwhile, adjust preheat the oven to 375F.
  5. Place the frozen tart shell on a baking sheet. Gently cover with a piece of aluminum foil that has been sprayed with vegetable oil, and fill the shell with pie weights. Bake until the dough is lightly browned, about 30 minutes.


  1. Saute leeks in a little butter until soft. Spoon leeks into bottom of pre-baked tart and sprinkle with goat chese and thyme leaves.
  2. Mix eggs and cream with parmesan and season with salt and pepper. Pour over leeks and goat cheese, and bake for 30-40 minutes at 325F/150C.

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