Leek, Goat Cheese & Lemon Tart



Heat oven to 220C. Heat the olive oil in a large frying pan, then add the butter. Once sizzling, add the leek and cook on medium heat until softened. Stir in the thyme and half the lemon zest, then increase the heat. Add the lemon juice and cook for about 30 secs until the lemon juice reduces, then season well. Remove from the heat. Lay pastry on a baking tray lined with baking paper. Prick the base all over with a fork. Spread the lemony leeks on top of the pastry, leaving 1cm around the edge. Crumble over the cheese, scatter the walnuts, then season with pepper. Drizzle some olive oil, brushing the edges with a little oil as well. Put tart in the oven for 15-20 mins until the pastry puffs up around the edges and is golden brown. Scatter with parsley and the remaining lemon zest.

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