Leek & Goat Cheese Tart

Goatleek 15



I’m making a lot of stuff out of eggs lately.  Not so much outta chicken.  Go figure.

Here’s how it works.  I make something out of eggs which I get from my chickens, then any leftovers of the souffle, quiche or pancakes I give to my chickens, who then make more eggs out of it.  It’s enough to make your head explode, and mine probably would if it weren’t for all the migraine medication I’m on.  Plus sometimes I wrap my head in masking tape.  Just in case.

So, I’m always up for a new egg based dish.  The latest one I’ve been making includes another ingredient I’m always up for … goat cheese.  I found the basics of this recipe while watching the greatest show on earth.   No.  Not the circus.  The circus bores me.  And clowns give me the creeps.  No, I’m referring to Masterchef Australia.  It’s what Masterchef US should be.  But isn’t.

In one episode the contestants had to duplicate a dish from a restaurant, and the dish happened to be a Carmelized Leek & Goat Cheese Tart.  They were made as individual tarts for the show, so I’ve converted the recipe to make one large tart.

I even went out and bought a proper tart pan for it.  A proper tart pan has a loose bottom in it, so when it’s time to serve the tart all you do is push up on the bottom of the tart pan and your entire tart pops out, making for easy slicing.   A LOT of tarts let things pop out when you push their bottoms.  It would seem to me this is how all pie pans should be made.  But that could be the migraine medication talking.

So I have for you today my version of this delicious main dish.


If you like you can make your own pastry.

If you don’t like … you can use a frozen one.

This pastry is one of Maggie Beer’s sour cream pastries made with flour, sour cream, butter,  eggs and salt.

Goat Leek 1

I always use a food processor to make pastry.  Best tip when making pastry is handle it as little as possible and keep everything as cool as possible.

Add your butter and flour to food processor and pulse.  Pulsing creates less heat than mixing and allows for greater control.

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Pulse the pastry until your mixture is like large breadcrumbs.  You still want to see little hunks of butter in there.

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Add the eggs, sour cream and salt.

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Mix until the dough just comes together.

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Without touching it, dump the dough onto a piece of plastic wrap.  Using the edges of the plastic wrap, push the dough into a flat ball.

Stick it in the fridge for half an hour.

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Now for the guts of the tart.

Prep 3 leeks like I showed you last week.

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Slice the leeks and mince the garlic.  Saute leeks, garlic and salt  in butter and olive oil for 10 minutes over medium heat until soft.  Add white wine and stock and simmer for another 3-4 minutes.  Throw in some ground pepper and transfer mixture to a bowl to cool.

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While the leeks are cooking, roll out your pastry and line your tart pan with it.  Prick it.

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Blind bake your pie crust.  To do this, fill the pie with tin foil, and add some kind of pastry weights.  Actual pastry weights, rice or what I’ve used here, brown lentils.  I just keep the lentils in a bag marked “pastry weights” and use them over and over.

Bake for 15 minutes at 375.

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While the pie shell is baking, mix up your remaining ingredients.

Eggs, egg yolks and cream

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Mix the leek mixture into the egg/cream mixture.  Pour into baked pie shell.  Scatter goat cheese across the top.  As much or as little as you like.

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Bake in 375 oven for 20 minutes, or until centre is set.  You  know.  Not wiggly.

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1 1/2 cups flour
8 Tbsps chilled, unsalted butter
5 Tbsps Sour Cream
pinch salt
2 small eggs
Pulse flour and butter in food processor until mixture resembles bread crumbs.
Add in sour cream, salt and  eggs.  Mix until a ball forms.
Dump onto plastic wrap, form into flat ball and refrigerate 1/2 hour.
Roll out dough, blind bake at 375 for 15 minutes.

Caramelised leek filling
3 small trimmed leeks, white and light green part only
3 Tbsp unsalted butter
1 Tbsp olive oil
3 small garlic clove, finely chopped
1 1/2 teaspoon sea salt
4 1/2 tablespoons dry white wine
4 1/2 tablespoons fresh stock (chicken or vegetable)
Freshly ground black pepper, to taste
4 whole eggs
3 egg yolks
8 ½ tablespoons cream  ( I use whatever cream I have in the house.  Whipping, half and half or 18%.

Prep leeks and slice thinly.  Add garlic,  leeks and salt to butter and oil in pan over medium  heat.  Saute 10 minutes or until leeks are softened.

Add white wine and stock.  Simmer 3-4 minutes.  Add fresh ground pepper.  Remove from pan into bowl and allow mixture to cool.

Mix together eggs, egg yolks and cream.  Add to cooled leek mixture.

Pour into baked pie shell, top with crumbled goat cheese and bake at 325 for 20 minutes, or until set.


And then you eat it of course.

And that Potato/Leek soup you were expecting?    Maybe another day.  Maybe when you’re expecting a tart.  Nobody likes to be predictable.


  1. Ann says:

    And oh, I kinda missed the part about lining the crust with tin foil before adding the weights. Sure made it hard to get all the beans out of the crust once it was baked. I am going to go back and underline that step in red on my print copy!!

    • Karen says:

      Ann – I’m glad the tart worked out well for you! I can’t believe you made it for Christmas dinner. That was taking a chance! LOL. Go eat your leftovers! ~ karen

  2. Ann says:

    Hope you see this so long after the original post was made. I used this recipe for our Christmas dinner and it was absolutely fabulous. I also was able to to use my own fresh eggs which made it turn out the most gorgeous deep yellow ever. Oh, I must go heat up the leftovers. Right now.

  3. Laura Curry says:

    Hey Karen – the recap portion of the recipe is missing the sprinkling of the goat cheese! (I think – I’ve looked three times). I’m making this tomorrow as an appetizer for a potluck dinner with friends. Thanks for the great recipe!

  4. Brianne says:

    Making this TONIGHT.

    Question: What is the correct temp to bake at? This says both 375 and 325.

  5. Looks intriguing! Will have to test it out!

  6. KathyRS says:

    Karen, do you always keep your eggs in a cute little basket in their own nests? Just asking… :)

  7. Kari says:

    I couldn’t agree more, the Aussie version of Masterchef is so much better than the U.S. version.

  8. Beste E says:

    Great, now I know what I’m going to be cooking this weekend :)

  9. Jeanne says:

    Another good reason to have chickens and a better reason to not raise lamb – because I love me some gyros! I will definitely try this recipe – I have a fondness for leeks and goat cheese as well.

  10. Patricia says:

    That’s funny… I always thought it was my HUSBAND that caused migraines. Tee hee.

  11. Clare says:

    Hehehehe I just love tart jokes

    Karen (((hugs))) on the migraines, they are hard work. Without wishing to be categorized as part of the lunatic fringe: have you tried giving up cows milk? It worked for my best friend, and my son (who had horrific migraines and was on mega-medication, but now does not need to take anything). Wouldn’t be so great for all the cream and sour cream in this recipe, though …

    Leeks and goats cheese are two of my favorite things, so I will be converting this recipe to a non-cows milk version.

    Thank you for the inspiration, and my morning laugh.

    • Karen says:

      Clare – I actually know what causes my migraines. It all stems from my period and my neck. I have a bad neck from using a horrible chair to do all my writing and photo editing. Plus I’ve always held a lot of tension/stress/etc. in my neck and shoulders. I’ve been on the hunt for the perfect pillow to support my tiny little chicken neck while sleeping for the past 5 years. So there you have it. Cow’s milk is safe with me. You lunatic. :) ~ karen!

  12. Renee @ eatliveshop.com says:

    I absolutely love goat cheese and am always looking for ways to use it. Saving this recipe for sure!

  13. Jen A says:

    Nice job, setting us up to take this on ourselves .

    – clean leeks like I show you
    – have boyfriend gift you chicks like I show you
    – build chicken coop like i show you
    – raise egg laying chickens like I show you


  14. Ann says:

    This is probably going to be served Christmas Day to very special family members. My chickies rarely get leftovers but I need to start offering them what little we leave behind.

    Do you feed your chickens cottage cheese? That is a fav of mine and gives them a good heaping helping of the calcium they need to lay good eggs.

    • Karen says:

      Ann – I’ve never given them cottage cheese but they get the leftover milk from bowls of cereal the odd time! They love it. They especially love it if there’s some leftover cheerios in the bowl. They also love oatmeal with raisins and cinnamon. :) ~ karen

  15. Bonnie says:

    I hope your migraines are better. I don’t know how you can be funny, or even coherent, with a migraine, but good for you!

  16. Susan says:

    Be careful feeding your chickens too much leek, onion or garlic… Unless you want flavoured eggs! Those might be all right for the next recipe of leek soup but you won’t know till you taste them and they aren’t on the list for ‘true’ way to prepare eggs! But that tart sounds good and my chickens wouldn’t get any of mine! Yummy!

  17. Babie Knoop says:

    This looks yummy! I’m trying this. You “almost” make me wanna get my own chickens….ha!

  18. Jodi says:

    Just don’t feed your chickens these leftovers! Onions, leeks and garlic will make their eggs taste bad.

  19. Brenda says:

    Making this for sure !!!

  20. Can I just say Karen, that the leek tutorial changed my life. It’s not that I didn’t know how to wash a leek. I did. But I had always trimmed the bottom end off -first-. Which means when you halve it and wash the leaves, everything falls apart, and slicing is a pain. Now all my leaves are still held together when I wash it, and my world is a happier place. I had leeks last night and thought of you.

    I’d try the tart, but to do it as well as you I’d have to buy a new tart pan, a food processor, and some chickens.

  21. Cindy Marlow says:

    I’m surprised I haven’t seen this on the Weight Watchers® recipe board. Oh wait – maybe because it has a bazillion calories! I love things with a bazillion calories! That dough sounds scrumptious and even though I don’t have any leeks, I do have ALL the other ingredients and a bag full of mild yellow onions. You’re awesome as usual.

  22. Marti says:

    Len, Carrie Ann and Bruno score you with a ten for use of metaphors. “Sexy, but subtle,” says Len. “I liked the way tart was used in a very retro way,” Carrie Ann exclaimed. “Tart could be male or female and that’s important to note,” said Bruno who isn’t spending much time in his closet at all.

    I’m still not going for the leek thing. But I’m always up for a read about the coop, chickens and eggs. Rock on!

    • Karen says:

      Marti – That’s SOOO exciting!!! Even though I hate that show where people dance around. It’s still very EXCITING! You should try the leeks. The fella doesn’t completely love onions, and never wants me to add too many when I make a cheese and onion quiche, but he likes the leeks. ~ k!

      • Marti says:

        Yeah, I don’t watch it either. But pop icons are pop icons. I’m trying my best to boost you (and Cheez Whiz, Cuddles and the rest) up to that status.

        Just doin’ my bit! ;)

  23. Yum.
    Did I say “yum” ?
    Yeah, that’s what I said.
    My tart pan broke, so I’m especially envious and little motivated to replace it just to make your version. It looks absolutely divine!

  24. Laura says:

    tarts and their bottoms… hahahaha
    this looks yummy.

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