Leek & Goat's Cheese Tartlets
These elegantly rustic Leek and Goat Cheese Tarts are a delightful medley of flavors and textures. Silky leeks are gently cooked to perfection with aromatic thyme, then nestled onto buttery puff pastry circles and topped with creamy goat's cheese. The result is a symphony of savory goodness that is as pleasing to the eyes as it is to the taste buds. Drizzled with a touch of truffle or walnut oil, these tarts make a sophisticated yet comforting dish that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 4 leeks , trimmed, halved and finely sliced
- large knob of butter
- 2 tbsp thyme leaves and 4 nice sprigs
- 375g block puff pastry
- 4 slices goat's cheese (with a rind)
- truffle oil or walnut oil (optional)
Instructions
- Wash the leeks in a colander but don’t worry about drying them as you want a bit of water clinging on. Heat the butter in a wide saucepan until sizzling, then add the wet leeks and thyme leaves plus salt and pepper. Sweat the leeks really gently for 20-25 mins until they have practically melted but not coloured, adding a little more butter if needed. Set aside and allow to cool.
- Heat oven to 220C/200C fan/gas 7. Roll the pastry out to the thickness of a £1 coin. Cut out 4 saucer-size circles and place on a baking sheet. Spread the leeks over the circles leaving a slight border around the edge. Put a slice of goat’s cheese in the middle of each tart and top with a thyme sprig. Pinch the pastry edge together to slightly encase the leeks, then bake the tarts for 25 mins until puffed up and golden. Serve hot and drizzled with flavoured oil if you have it.
Cook Time
50M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 606 calories
- Fat Content: 46 grams fat
- Saturated Fat Content: 24 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 1.82 milligram of sodium
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