Make Ahead

Leek, shallot and goat cheese tart

April 19, 2012
2 Ratings
  • Serves 6
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. —Maria@spoonglish

What You'll Need
  • 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
  • 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. Tart pastry shell
  2. 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.
  3. Add the egg and keep mixing, about 1 more minute.
  4. Add the water and mix until you get a crumbled dough, about another minute.
  5. 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.
  6. Preheat the oven to 375 F.
  7. 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
  8. Place a round of parchment paper inside the shell and cover with pie weights. Bake for 15 minutes, until lightly golden.
  1. Filling and baking
  2. Preheat the oven to 375 F.
  3. 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.
  4. In a medium bowl, beat the eggs. Add the cream, mustard, nutmeg, salt and pepper. Whisk until blended, about 30 seconds.
  5. 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.
  6. Bake for 35 minutes, until golden.

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1 Review

Maria@spoonglish January 14, 2013
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.