Leek Puff Pastry Tart
Recipe and photos by Maren Ellingboe King
Leeks are the unsung hero of the allium family, and their grassy, delicate flavor is a perfect pairing with tart goat cheese in this tasty tart. Serve as an appetizer for an al fresco dinner party, or alongside a simple salad for an easy vegetarian dinner. This tart would be equally delicious with caramelized onions or shallots instead of leeks!
2 Tbsp olive oil*
3 leeks, white & light green parts only, cleaned & thinly sliced*
½ tsp kosher salt
½ tsp black pepper
¼ c heavy cream
8 oz. goat cheese, room temperature
½ lb. (1 sheet) frozen puff pastry, defrosted overnight in refrigerator
1 tsp lemon zest*
*Items available in your Imperfect box
Place olive oil in a large skillet over medium heat. Add leeks and cook until softened and starting to brown, 15 to 20 minutes. Season with salt and pepper and set aside.
Preheat oven to 375°. Place cream in a medium bowl and using an electric mixer or whisk, whip cream until soft peaks form. Add goat cheese and mix until very creamy, 10 to 15 seconds.
Unfold puff pastry onto a lightly floured cutting board. Roll into an 11x13-inch rectangle. Carefully transfer to a rimmed baking sheet lined with parchment paper.
Spread goat cheese mixture over puff pastry, leaving a ½-inch border along the edges. Spread leeks over cheese.
Bake tart until golden, 20 to 25 minutes. Let cool for 10 minutes, then sprinkle with lemon zest. Cut into squares and serve warm or at room temperature.
Recipe Notes and Variations
Clean leeks thoroughly before cooking. I trim and thinly slice them, then soak in a bowl of water to get all of the dirt out from between the layers. Drain and repeat 1-2 times, depending on how much dirt your leeks have in them.