Leek and Goats Cheese Tart

Jump to Recipe

This delicious savoury tart is made from golden pastry filled with a creamy mixture of sautéed leeks, thyme, Dijon mustard and goats cheese. This is a wonderful tart to make for an impressive lunch.

A baked vegetable quiche on a wooden board, with a bowl of mixed greens, a jar of Dijon mustard, and stacked plates with cutlery in the background.

This Leek and Goat's Cheese Tart is inspired by my travels in France and is one of those simple dishes that feels a little bit special. Sweet, buttery leeks are paired with tangy goat's cheese and a subtle hit of Dijon mustard, all baked into a crisp pastry shell. It's perfect for a relaxed weekend lunch, entertaining friends, or a light dinner served with a fresh green salad. For another beautiful tart, be sure to check out our Pumpkin and Feta Tart.

Jump to:

Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Leek and Goats Cheese Tart

Ingredient notes:

Ingredients on a wooden surface: eggs, puff pastry sheets, goat cheese, fresh thyme, leeks, Dijon mustard, and a bottle of cream with a white tile background.

Leeks: Slowly sautéing the leeks brings out their natural sweetness and gives the tart its soft, savoury base flavour.
Dijon mustard: Adds depth and a gentle sharpness that lifts the creamy filling without overpowering it.
Goat's cheese: Creamy and tangy, goat's cheese balances the sweetness of the leeks beautifully. You can also use feta if you prefer.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 180°C fan bake. Line a tart tin with pastry, pressing into edges. Trim excess. Prick the base with a fork, line with baking paper and fill with baking beans or rice.

Unbaked pie crust evenly pressed into a round tart pan, resting on a wooden surface.

A round baking pan lined with parchment paper and filled with uncooked rice, placed on a wooden surface.

Blind bake for 10 minutes, then remove paper and beans and bake for 5 minutes more.

A round, unbaked pie crust with fork marks in a fluted tart pan sits on a wooden surface.

While the pastry is baking, melt the butter in a frying pan and sauté leeks with half the thyme leaves over medium heat for 15 minutes until softened. Season with salt and pepper.

A black pot filled with sliced leeks, both green and white parts, sits on a stovetop, ready for cooking.

Unbaked pie crust in a round pan filled with chopped leeks on a wooden surface.

In a jug, whisk together eggs, cream and mustard then season well with salt and pepper. Spread sautéed leeks evenly over the pastry base, scatter over the goat's cheese.

An unbaked tart with a pastry crust filled with chopped leeks and topped with crumbled white cheese in a round baking dish on a wooden surface.

Unbaked pie with chopped vegetables and crumbled cheese in a tart pan, a jar of mustard, fresh herbs, and a measuring cup with mixed liquid on a wooden table.

Carefully pour the egg mixture over the top then sprinkle over the rest of the fresh thyme. Reduce the oven to 160°C fan bake and cook the tart for 35 minutes until set and golden.

An unbaked vegetable and cheese quiche in a fluted tart pan is placed on an oven rack, ready to be baked.

A baked quiche with a golden crust, filled with cheese, herbs, and green vegetables, sits on a wooden board next to a gold-colored pie server.

Cool in tin for 10 minutes before serving warm with a green salad.

A vegetable quiche with a slice removed sits on a wooden cutting board, showing a filling of leeks, cheese, and herbs in a golden pastry crust.

Recipe FAQs:

Can I make this tart ahead of time?

Yes - you can prepare and bake the tart ahead, then gently reheat before serving.

Can I use shortcrust pastry instead of savoury pastry sheets?

Absolutely. Homemade or store-bought shortcrust pastry will work just as well.

What can I serve with this tart?

A simple green salad, steamed asparagus or roasted vegetables all pair beautifully.

Storage:

Store leftovers in an airtight container in the fridge for up to three days. Reheat slices in the oven or microwave until warmed through.
This tart can also be frozen for up to one month - thaw overnight in the fridge before reheating.

Top tips:

Take your time cooking the leeks - low and slow helps them soften and sweeten without browning.
Blind baking the pastry ensures a crisp base that won't go soggy once the filling is added.
Let the tart cool slightly before slicing to help it hold its shape.

Made this recipe?
Please click on the stars below to rate it or, write a review!

Leek and Goats Cheese Tart

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 50 minutes

Additional Time: 10 minutes

Total Time: 1 hour 20 minutes

This delicious savoury tart is made from golden pastry filled with a creamy mixture of sautéed leeks, thyme, Dijon mustard and goats cheese.

Ingredients

2 savoury pastry sheets, thawed
1 tbsp butter
1 tbsp olive oil
2 leeks, sliced
3 sprigs fresh thyme
4 egg
100ml cream
2 Tbsp Dijon mustard
100g goat’s cheese, crumbled, or feta

Instructions

Preheat the oven to 180°C fan bake. Line a tart tin with pastry, pressing into edges. Trim excess. Prick the base with a fork, line with baking paper and fill with baking beans or rice.
Blind bake for 10 minutes, then remove paper and beans and bake for 5 minutes more.
While the pastry is baking, melt the butter in a frying pan and sauté leeks with half the thyme leaves over medium heat for 15 minutes until softened. Season with salt and pepper.
In a jug, whisk together eggs, cream and mustard then season well with salt and pepper.
Spread sautéed leeks evenly over the pastry base, scatter over the goat’s cheese.
Carefully pour the egg mixture over the top then sprinkle over the rest of the fresh thyme.
Reduce the oven to 160°C fan bake and cook the tart for 35 minutes until set and golden.
Cool in tin for 10 minutes before serving warm with a green salad.

Notes

Take your time cooking the leeks — low and slow helps them soften and sweeten without browning.
Blind baking the pastry ensures a crisp base that won’t go soggy once the filling is added.
Let the tart cool slightly before slicing to help it hold its shape.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 285Total Fat: 20gSaturated Fat: 10gUnsaturated Fat: 10gCholesterol: 165mgSodium: 392mgCarbohydrates: 16gFiber: 1gSugar: 5gProtein: 11g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.
Vanya