Leek, goat’s cheese, walnut & lemon tart

Name: Leek, goat’s cheese, walnut & lemon tart
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp olive oil, plus extra for drizzling; 25 grams butter; 2 mediums leeks, sliced; 2 Tbsps chopped thyme leaf; 2 zest lemons and juice 1 lemon; 375 grams pack ready-rolled puff pastry; 200 grams soft spreadable goats cheese; 50 grams walnut piece; 1 serving little chopped parsley, to serve

If you have roughly 55 minutes to spend in the kitchen, Leek, goat’s cheese, walnut & lemon tart might be an awesome lacto ovo vegetarian recipe to try. This recipe makes 4 servings with 839 calories, 19g of protein, and 63g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. Several people made this recipe, and 383 would say it hit the spot. Head to the store and pick up thyme leaf, little parsley, leeks, and a few other things to make it today.

Instructions

Heat oven to 220C/200C fan/gas

Equipment you will use

Oven

Heat the olive oil in a large frying pan, then add the butter. Once sizzling, add the leeks and cook over a medium heat until softened but not coloured. Stir in the thyme and half the lemon zest, then increase the heat.

Ingredients you will need

Lemon Zest

Olive Oil

Butter

Leek

Thyme

Equipment you will use

Frying Pan

Add the lemon juice and cook for about 30 secs until the lemon juice reduces, then season well.

Ingredients you will need

Lemon Juice

Remove from the heat and cool slightly.

Unroll the pastry and lay on a baking sheet lined with baking parchment. Lightly mark a 1cm border around the edges with the tip of a sharp knife, then prick the base all over with a fork.

Ingredients you will need

Base

Equipment you will use

Baking Sheet

Knife

Spread the lemony leeks on top of the pastry, within the border. Crumble over the cheese, scatter with the walnuts, then season with pepper.

Ingredients you will need

Walnuts

Cheese

Pepper

Spread

Leek

Drizzle with some olive oil, brushing the edges with a little oil as well. Put tart in the oven for 15-20 mins until the pastry puffs up around the edges and is golden brown. Scatter with parsley and the remaining lemon zest.

Ingredients you will need

Lemon Zest

Olive Oil

Parsley

Cooking Oil

Equipment you will use

Oven

Serve hot, warm or cool.

Equipment

Ingredients

Servings:

1Tbsp

olive oil, plus extra for drizzling 25grams

butter 2mediums

leeks, sliced 2Tbsps

chopped thyme leaf 2

zest lemons and juice 1 lemon 375grams

pack ready-rolled puff pastry 200grams

soft spreadable goat's cheese 50grams

walnut piece 1serving

little chopped parsley, to serve

Recommended wine: Port, Moscato Dasti, Cream Sherry

Port, Moscato d'Asti, and Cream Sherry are my top picks for Lemon Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Chateau de la Negly La Porte du Ciel with a 4.6 out of 5 star rating seems like a good match. It costs about 130 dollars per bottle.