Buzz
Photography: Greg DuPree, Food Styling: Emily Nabors Hall, Prop Styling: Julia BaylessPuff pastry is the ultimate time-saver! This roasted leek and goat cheese tart recipe is incredibly simple, even if the idea of making a tart seems daunting. Just slice the leeks and roast them with aromatic thyme. Then, mix goat cheese with Dijon mustard for a zesty kick, roll out the puff pastry, and use a fork to create small holes to prevent uneven rising. Spread the goat cheese mixture, top with the leeks, and bake to golden perfection. The result is a flaky, buttery crust with creamy goat cheese and caramelized leeks. Perfect as a starter for a dinner party or as bite-sized appetizers.
This tart also doubles as a satisfying main dish. Pair it with a fresh side salad and a light vinaigrette for a complete meal.
Ingredients
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5 cups thinly sliced leeks (from 4 leeks)
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2 tsp fresh thyme leaves, plus extra for garnish
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3 Tbsp extra-virgin olive oil
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1 tsp kosher salt
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1/4 tsp freshly ground black pepper
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1 4-oz. log garlic-and-herb goat cheese, softened
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1 tsp Dijon mustard
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1 frozen puff pastry sheet (from a 17.3-oz. pkg.), thawed and chilled
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All-purpose flour, for rolling
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1 large egg, beaten
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Lemon zest, for garnish
Directions
Preheat oven and prepare baking sheets:
Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Place leeks and thyme on one baking sheet; drizzle with oil and season with salt and pepper. Toss gently.
Bake the leeks:
Bake the leeks until they are soft and slightly golden, about 25 to 30 minutes, gently stirring halfway through. Allow to cool for 15 minutes. Then, raise the oven temperature to 400°F.
Mix cheese and mustard:
In a small bowl, combine the cheese and mustard. If the mixture appears dry, add 1 to 2 teaspoons of oil and mix until smooth.
Prepare the puff pastry:
On a floured surface, roll the puff pastry into a 13-by-11-inch rectangle. Transfer it to the second prepared baking sheet. Use a fork to create a 1-inch border around the edges and make a few pricks in the center.
Spread the cheese mixture:
Spoon the cheese mixture within the scored border and use a spatula to evenly spread it across the pastry, staying inside the border.
Bake the tart:
Evenly distribute the leek mixture over the cheese. Lightly drizzle with oil and brush the tart's edges with beaten egg. Bake until the pastry is golden, puffed, and fully cooked, approximately 25 minutes.
Garnish and serve:
Sprinkle with lemon zest, thyme leaves, and a dash of pepper. Allow to cool for 10 minutes, then slice into squares. Serve warm or at room temperature.
Recipe Variations
- Replace thyme with rosemary for a different herb flavor.
- Incorporate crushed red pepper into the leek mixture for a spicy kick.
- Substitute goat cheese with Boursin for a creamy alternative.
- Enhance the goat cheese mixture by mixing in some Parmesan for added richness.
