Goat Cheese and Leek Tart

We need simplicity.

We need elegance.

We need recipes that take minutes.

And then we need recipes that take hours.

Isn’t the kitchen, like much of life, a place of ebb and flow?

There have been seasons (days, weeks, or months long) when I’ve woken with the sun to start a loaf of bread or begin a hearty sauce. And then, there are other seasons, when outside life asks too much of me, and I resort to a simple pressed sandwich or a bowl of fruit and yogurt for sustenance. One season isn’t necessarily better than the other. It is just how life goes, and we need to allow ourselves to embrace it.

This goat cheese and leek tart reminds me of a summer meal I ate a few weeks ago. Ryan and I had just arrived in Providence, Rhode Island, and our old friends welcomed us to their home with an outdoor table, a bottle of champagne, and the most satisfying of summer pies. If you don’t cook with leeks, you should pick up a few giant stalks the next time you’re at the store or the market.

Slicing a leek has to be one of the most satisfying vegetable experiences. As you run your knife through that imperfect perfect circle, dozens of small leek rings fall to the cutting board.

But I digress. My sweet Rhode Island friends had spent the afternoon making a summer pie of leek and Gorgonzola cheese. The pastry was rich and buttery, the filling creamy and fragrant. When I returned to Texas, I knew I had to recreate this beautiful dish. But I also knew that with school starting, babies being born, and a novel to write, I didn’t have a lot of time.

What I ended up creating is this simple yet elegant goat cheese and leek tart. Instead of making a pie crust, I relied on my new favorite: Defour puff pastry. Within an hour, I had the tart made, in the oven, and then on the table. With the time saved, I got dreaming about new couches and tables. I have officially decided that all my sofas must have wheels like this lovely one from Oldrids and Downtown. Because we need to fill our lives with what is beautiful, don’t we?

If you don’t like goat cheese, feel free to substitute mozzarella. Or if you can’t stand leeks,  leave them off. The point is: let this be easy and let this be fun.

Summer is stretching full and heavy. We may only have a few more weeks to enjoy it (but then again, if you live in Austin, we probably have a few months). This goat cheese and leek tart is an ideal antidote to both a busy and a lazy day. Without much time in the kitchen, you can have something lovely on your table. And with it’s long rectangular body, this tart was clearly meant to be shared.

Goat Cheese and Leek Tart

1 7-ounce sheet of puff pastry, thoroughly thawed in refrigerator

2 leeks, trimmed and sliced into thin rings

1 TBSP butter

1/2 teaspooon salt

1 cup of cherry tomatoes, sliced in half

1 cup of goat cheese

1/2 cup of prepared pesto

Parmesan cheese (optional)

1. Unwrap your thawed puff pastry and roll lightly into a rectangle. Place on a parchment lined baking sheet and chill for 30 minutes. Preheat your oven to 375 degrees Fahrenheit.

2. Meanwhile, heat butter in a medium saucepan. Add leeks, and gently cook over medium-low heat, about 6-8 minutes or until just tender.

3. Remove baking sheet from refrigerator. Spread a thin layer of pesto over the puff pastry, leaving an inch margin. Arrange cooked leeks, sliced cherry tomatoes, and goat cheese on top. Shave a bit of Parmesan cheese over top (if desired).

4. Bake in preheated oven for 20-25 minutes, until puff pastry is high, golden, and firm. Allow to cool to room temperature before serving.

Monet

Anecdotes and Apple Cores

42 thoughts on “Goat Cheese and Leek Tart”

  3. Beth Michelle

    Monet, what a beautiful and simple tart. Sometimes simplicity is best. With only 6 weeks left before baby arrives, I have been so busy setting everything in her room up and getting ready that fast and easy meals are just what I need.

  4. Joanne

    This tart is gorgeous! ANd I love that with the puff pastry it’s not so much effort to make either. Perfect for those “quick recipe” kind of days.

  5. Becky

    Your tart is gorgeous, and I would use half mozzarella for me, and Gorgonzola for my hubby. Any you look at it the tart is perfect for summer veggies!

  6. Becky

    Your tart is gorgeous, and I would use half mozzarella for me, and Gorgonzola for my hubby. Any way you look at it, the tart is perfect for summer veggies!

  8. Eileen

    Oh, this combination sounds perfect! I haven’t had any leeks in months–why? Probably because my brain puts leeks firmly in the “winter” camp. 🙂 Their subtle oniony flavor would clearly be amazing with goat cheese!

  9. Jeanne

    Summer is still heavy alright! With triple digit temps here, I’m sad to say that I can’t even think about turning on the oven. But I am enjoying this pizza through my screen and dreaming of a cooler day that’s just perfect for pizza making. This pizza has such a gorgeous color palette. Thank you for sharing, and I hope you have a lovely weekend!

  11. Colleen, The Smart Cookie Cook

    I know exactly what you mean. Sometimes, you need instant gratification, while other times, you get gratification from spending long hours in the kitchen. This tart is gorgeous, picturesque, and I’m sure, delicious. I just love leeks!

  12. Amy @ fragrantvanill

    This pizza sounds wonderful Monet :)! I cannot resist a pizza piled up with fresh veg! Goat cheese and leeks are so delicious together as well! Hope you are having a wonderful week :)!

  14. Terra

    I love puff pastry, it is so fun to work with! What a gorgeous tart, adding the leek would be a perfect flavor addition! Lovely, Hugs, Terra

  18. Gina

    My dear sweet Monet, your reminder is perfect. The ebb and flow is exactly the cycle of life. We have our up cycles and our down cycles and I just wanted to let you know I think it’s time for your up cycle. Hopefully all the down is behind you. Moved you to my reader, it’s been hard tracking everyone down. Enjoy your weekend.
    -Gina-

  19. Sophia

    Love the black-and-white photos lining underneath your kitchen shelves! This tart sounds and looks beautiful. God’s grace is in both ebbs and flows, but hopefully you have more joyful flows in your days. 🙂

  22. Emily @ Life on Food

    This post is right on…one of the reasons I love cooking is because my style can change with my moods and thing ways of life at the moment. This pizza is so simple with gigantic flavors. Lovely for a meal shared with friends.

  23. Mary

    What a beautiful recipe, Monet. (I love the surprise of finding a savory one here!) You expressed my love of leeks perfectly. I am thinking about it now and I can’t think of a single vegetable that is more fun to work with!

  24. Raina

    This does look like s wonderful summer meal. My family would love it. I have never cooked with leeks but have been wanting to find a good recipe to try them in. Yours is perfect:)

  25. Annie

    Perfect! I just picked up a large amount of leeks from the farmers market and I happen to have puff pastry. I love recipes like this for dinner right now. I miss summer already (says the girl from Minnesota). Have a great week!

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