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Rustic Leek and Goat’s Cheese Tart

Rustic Leek and Goat’s Cheese Tart

with Roasted Walnuts
2.5(252)
Recipe Development Team
Recipe Development TeamUpdated on October 24, 2023
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Calories
916 kcal
Protein
21g protein
Total
30 minutes
Difficulty
Medium
Allergens:
  • Cereals containing gluten
  • Nuts
  • Milk
  • Peanut
  • May contain traces of allergens
  • Sesame
  • Nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1

Leek

½

Onion

1

Puff Pastry Sheet

(Contains: Cereals containing gluten)

1

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

1

Rosemary

½

Goat's Cheese

(Contains: Milk)

1

Green Beans

/ per serving
Energy (kcal)916 kcal
Energy (kJ)3833 kJ
Fat61 g
of which saturates35 g
Carbohydrate66 g
Protein21 g
Always refer to the product label for the most accurate ingredient and allergen information.
Knife
Baking Tray
Pot
Strainer
Plate

Instructions

Chop the leek
1

Preheat your oven to 200 degrees. Chop the green top and the very bottom from your leek. Slice the leek into very thin discs (1/2cm thick). Peel and chop the onion in half then very thinly slice half of it.

Mark a border round the pastry
2

Unroll the pastry onto a lightly greased baking tray. Using a kitchen knife, mark a border around the pastry, 1cm from the edge. Tip: Make sure you don’t cut the whole way through the pastry!

Top the pastry
3

Scatter the leek, onion and walnuts over the pastry. Very finely chop the leaves of the rosemary and scatter these on top. Break up the goat’s cheese and evenly dot it across the top. Season with a good pinch of salt, pepper and drizzle on 1 tbsp of olive oil.

Bake the tart
4

Bake for 15-20 mins until the pastry has risen and is nice and golden. Tip: For a more golden finish, brush the 1cm pastry border with a little milk before you bake (if you have some).

5

Dress from head to toe in black and sneak outside to hide the evidence.

6

About 5 mins before your tart is ready, boil a pot of water for your beans. Add ¼ tsp of salt to the water and cook the beans for 3 mins. Drain and keep to the side.

7

Serve the tart with the beans on the side.Tip:We like serving one large tart to cut at the table, but you can make mini ones if you like!

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