Leek and Goat Cheese Tart
6 servings
70 minutes
Leek and goat cheese tart is a true embodiment of French gastronomy. Its crispy pastry, infused with the aroma of butter, perfectly complements the delicate filling of caramelized leeks and creamy goat cheese. This dish hails from Provence, where shepherds and farmers have used goat milk for centuries to create unique cheeses. Light and airy, the tart melts in your mouth, revealing the sweetness of leeks and the soft tanginess of cheese. Ideal as a main course for lunch or dinner, it pairs well with a glass of white wine and a fresh salad. The tart not only delights the palate but also offers an atmosphere of homey comfort – as if transporting you to a small Parisian bistro where the scent of fresh pastries fills the air.
1
Leave the butter (25 grams) and lard at room temperature to soften.
- Butter: 35 g
- Lard: 25 g
2
Sift flour and a pinch of salt into a large bowl, holding the sieve as high as possible to aerate the flour. Add lard and butter. Mix the mixture with a knife. When it resembles even crumbs, start rubbing the fat into the flour with your fingers, occasionally lifting the flour mixture above the bowl and letting it fall down. Grate 25 grams of goat cheese and mix it into the dough.
- Wheat flour: 110 g
- Salt: to taste
- Lard: 25 g
- Butter: 35 g
- Goat cheese: 200 g
3
Then sprinkle the dough with about a tablespoon of cold water, mix again with a knife using cutting motions. After that, knead the dough by hand until smooth, adding a little water if necessary, until it stops sticking and forms a ball.
- Water: to taste
4
Place the dough in a bag and refrigerate for 30 minutes.
5
Meanwhile, preheat the oven to 190 degrees, placing a baking tray in it (on the middle rack).
6
Prepare the leek. Cut off the green parts, slice it vertically to the middle, and rinse under cold water. Cut in half lengthwise, then chop into 1 cm wide pieces.
- Leek: 625 g
7
In a pan, melt the remaining butter over medium heat, add the leek and a bit of salt, mix well, and cook uncovered for 10-15 minutes until all the juice evaporates. Transfer the onion to a strainer and let it drain the remaining liquid, placing a weight on top.
- Butter: 35 g
- Leek: 625 g
- Salt: to taste
8
Take the dough out of the fridge and roll it into a circle on a lightly floured surface. Carefully transfer it to a tart pan (19–20 cm in diameter) using a rolling pin. Flatten and gently press it down. The edges of the dough should extend about 5 mm above the pan. Prick the base with a fork. Lightly beat the eggs and brush the base, remembering the edges. Bake in the oven for 20–25 minutes until golden and crispy. Check if the base rises in the center; if so, press it down with your hands, prick it again with a fork, and return it to the oven.
- Wheat flour: 110 g
- Chicken egg (large): 3 pieces
9
Meanwhile, crumble the remaining cheese by hand, then gently mix it with the leeks in a colander.
- Goat cheese: 200 g
- Leek: 625 g
10
In a bowl, mix crème fraîche (can be replaced with heavy cream) and eggs. Add salt and pepper.
- Crème fraiche: 200 ml
- Chicken egg (large): 3 pieces
- Salt: to taste
- Freshly ground black pepper: to taste
11
Remove the base from the oven, add the leek with cheese, and sprinkle with finely chopped green onions on top. Pour half of the egg mixture into the form, place it on a baking sheet, and add the rest. Bake in the oven for 30-35 minutes until golden brown. Remove from the oven and let it sit for 10 minutes — this is a very important step for easy slicing of the tart.
- Leek: 625 g
- Goat cheese: 200 g
- Green onions: 4 pieces
- Chicken egg (large): 3 pieces
- Crème fraiche: 200 ml