Leek, Goat’s Cheese, Walnut & Lemon Tart

Leek, Goat Cheese & Walnut Tart 1
 
This is one of the easiest and yet most successful puff pastry tarts I have ever made and eaten. It takes less than an hour from start to finish. The combination of velvety goat’s cheese and rich walnuts is lightened by the addition of a healthy amount of lemon, which lifts it all beautifully. You could serve this with a salad or perhaps some roasted veg but we had large slices on their own and were entirely satisfied!

Leek, Goat’s Cheese, Lemon & Walnut Tart

1 tbsp olive oil, plus extra for drizzling
25g/ small knob of butter
3 large leeks or 5 baby leeks, finely sliced
3 tbsp chopped thyme or parsley (dried is also fine)
Zest of 1 lemon and 2 tbsps lemon juice
375g pack ready-rolled puff pastry
200g soft spreadable goat’s cheese or other soft cheese
50g walnut pieces

Heat oven to 220C/200C fan/gas 7. Unroll the pastry and lay on a baking sheet lined with baking parchment. Lightly mark a 1cm border around the edges with the tip of a sharp knife, then prick the base all over with a fork. Bake for 10-15 minutes until puffed up and golden brown around the edges. Remove to cool slightly.

Heat the olive oil in a large frying pan, then add the butter. Once sizzling, add the leeks and cook over a medium heat until softened but not coloured. Stir in two thirds of the chopped herbs and half the lemon zest, then increase the heat. Add the lemon juice and cook for about 30 seconds until the lemon juice reduces, then season well. Remove from the heat and cool slightly.

Spread the lemony leeks on top of the pastry, within the border. Crumble over the cheese, scatter with the walnuts, then season well with pepper. Drizzle with some olive oil, brushing the edges with a little oil as well. Put tart in the oven for 15-20 minutes until the cheese has softened and browned on the edges slightly. Scatter with remaining herbs and zest. Serve hot, warm or cool.

Leek, Goat Cheese & Walnut Tart 3

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