Leek, shallot and goat cheese tart

By • April 19, 2012 • 1 Comments

Author Notes: One of my favorite things to do when I go to Paris going to lunch. To seat on an outdoor table at a restaurant, facing the street, order quiche with salad and a cup of coffee. That is happiness. Oh Paris!

This is a french inspired tart. The main ingredients are shallots and leeks. The goat cheese and the Dijon mustard give it the french touch. Perfect for a dinner party or a weekend lunch. Great if served with a green salad.

Serves 6

Tart pastry shell

  • 2 cups all purpose flour
  • 8 tablespoons cold unsalted butter, cut in pea-size cubes
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 tablespoons ice cold water
  1. Sift the flour in the bowl of a stand mixer. Add the salt and the butter. Using the paddle attachment, mix at speed 2 until the butter is incorporated.
  2. Add the egg and keep mixing, about 1 more minute.
  3. Add the water and mix until you get a crumbled dough, about another minute.
  4. Scrape the dough onto a clean work surface. Make a ball with it using your hands. Flatten it to make a thin disc. Cover with plastic wrap and refrigerate for a minimum of 1 hour.
  5. Preheat the oven to 375 F.
  6. On a floured surface, roll the dough until you have a 12 inch diameter circle. Place the dough in a 9-inch tart pan and crimp the edges
  7. Place a round of parchment paper inside the shell and cover with pie weights. Bake for 15 minutes, until lightly golden.

Filling and baking

  • 3 leeks,white parts only, thinly sliced
  • 4 medium shallots, thinly sliced
  • 4 tablespoons olive oil
  • 1 cup heavy cream
  • 3 large eggs
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon Dijon mustard
  • 1 cup crumbled goat cheese
  1. Preheat the oven to 375 F.
  2. Heat the olive oil in a medium skillet and add the leeks and the shallots. Cook over medium heat for 10 minutes, until very soft.
  3. In a medium bowl, beat the eggs. Add the cream, mustard, nutmeg, salt and pepper. Whisk until blended, about 30 seconds.
  4. Spread the leeks and shallots over the tart shell using a spatula to level. Pour the cream and egg mixture over. Sprinkle with the goat cheese.
  5. Bake for 35 minutes, until golden.

Comments (1) Questions (0)


over 1 year ago Maria@spoonglish

For the people making/testing this recipe!! I just realized that there is a mistake. Use 1 teaspoon of mustard in the filling, not 1 tablespoon! I want to edit it but I think I can't because the recipe is being tested.