Jun 6

Jun 6 Leek and Goat Cheese Tart

Christa Tubach and Regina Vecchione

recipe

It’s kind of hard to go wrong with buttery pastry and goat cheese to begin with, but when you add fresh leeks and lemon zest into the mix, your taste buds are bound to be ecstatic. This savory little treat is easily sliced up to share with friends, and pretty minimal when it comes to prep and bake time.

Pro tip – be sure to be thorough when washing your leeks, all of those layers tend to fill up easily with dirt.

Leek and Goat Cheese Tart

Serves 4-6

Ingredients

1 tbsp EVOO
2 tbsp butter
1 sheet frozen puff pastry
4 leeks - cleaned and sliced, omit hard green part
2 oz goat cheese
zest of 1 lemon
juice of 1/2 lemon
salt
pepper
1 tbsp chopped fresh thyme
1/8 cup fresh parsley
1 egg, beaten

Instructions

Preheat oven to 400.
Heat the olive oil in a large frying pan over medium heat, then add the butter. Once sizzling, add the leeks and cook until softened.
Stir in the thyme and season with salt and pepper.
Remove from the heat and add the lemon zest and juice. Stir to incorporate.
Set aside and let cool slightly.
Unroll the pastry and lay on a baking sheet lined with baking parchment. Lightly mark a 1/2 inch border around the edges with the tip of a sharp knife, then prick the base all over with a fork.
Spread the lemony leeks on top of the pastry, within the border.
Crumble the cheese over the leeks, then season with pepper.
Brush the edges of the tart with the beaten egg.
Put tart in the oven for 15-20 mins until the pastry puffs up around the edges and is golden brown.
Garnish with parsley.