Caramelized Leek and Goat Cheese Tart

Byron

This Caramelized Leek and Goat Cheese Tart is an easy vegetarian tart made with flaky puff pastry, creamy ricotta, tangy goat cheese, and beautifully caramelized leeks The secret is slowly cooking the leeks until they're soft, golden and naturally sweet, then adding a touch of brown sugar and balsamic vinegar for extra depth. The creamy goat cheese and ricotta filling pairs beautifully with the sweet-and-savory leeks, while the puff pastry bakes up crisp and golden.

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Prep Time 15

Cook Time 45

Total Time 1

Course Pastry, Side Dish, tapas

Cuisine Mediterranean, Spain

Servings 4 side

Calories 590 kcal

Equipment

Skillet
Cutting board
Chef knife
Cooking Tongs
Baking tray
Basting brush
small bowl
Parchment (baking) paper

Ingredients

40 g / 1.4 oz. butter
3 leeks trimmed, cut into half lengthways
2 tbsp brown sugar
2 tbsp balsamic vinegar
1 sheet puff pastry 230g / 8 oz.
1 egg lightly whisked
100 g / 3.5oz fresh ricotta
75 g / 2.6oz goat cheese
Salt and pepper to taste
1 tsp dried oregano

Instructions

Step 1 - Caramelize the Leeks

Heat half the butter in a non-stick frying pan over medium-low heat.
40 g / 1.4 oz. butter
Season with some salt and pepper, and cook the leeks for around 10 minutes on one side.
3 leeks, Salt and pepper to taste
Drizzle with around half of balsamic vinegar, sprinkle half the brown sugar over, and continue to cook for another 5 minutes.
2 tbsp brown sugar, 2 tbsp balsamic vinegar
Use cooking tongs to flip the leeks, then add the rest of the balsamic and sugar, cook for another 10 minutes or until the leeks begin to caramelize.

Step 2 - Pre-Bake Puff Pastry

Preheat oven to 200°C / 400°F.

Place a pastry sheet on a lined baking tray and baste with some egg.
1 sheet puff pastry, 1 egg
Bake for around 8 minutes on the middle shelf, the pastry should become a light golden color.
Remove pastry from the oven, cool for a minute or two then pat down the tart centre where it has puffed.

Step 3 - Make Cheese Mix and Build Tart

Combine the ricotta, goat cheese and dried oregano in a bowl. Season to taste with some salt and pepper.
100 g / 3.5oz fresh ricotta, 75 g / 2.6oz goat cheese, 1 tsp dried oregano
Spread the cheese mixture over the pastry, top with the caramelized leek, and then return to the oven for 10-15 minutes or until golden and the pastry is cooked through.

Video

Notes

Frequently Asked Questions

Can I use ready-rolled puff pastry?

Yes. Ready-rolled puff pastry is a convenient option and works particularly well for this recipe. If using frozen pastry, allow it to partially thaw so it remains cold but is flexible enough to handle.

Why is my puff pastry soggy underneath?

The most common causes are an under-baked base, too much moisture in the filling, or an oven that wasn't fully preheated. The initial bake in this recipe helps create a barrier between the pastry and the moist cheese filling.

Can I use cream cheese instead of ricotta?

Yes. You can use cream cheese if you prefer, just be aware that it will produce a richer and denser filling. For a lighter texture, opt for ricotta.

Can I make this tart without goat's cheese?

Yes. You can use feta, cream cheese or a mild soft cheese, although each will change the flavor and texture of the finished tart slightly.

When is the best time to serve this tart?

This tart is versatile enough for almost any occasion. Serve it warm from the oven for lunch, bring it to a picnic, or make it part of a relaxed weekend dinner. For entertaining, allow the tart to cool slightly before cutting it into small squares or fingers. The individual pieces are easier to pick up and make a simple but elegant addition to a buffet or sharing table.

How should I reheat the tart?

Reheat slices in a preheated oven until hot and crisp. Avoid the microwave if possible, as it can make puff pastry soft.

Keyword goat cheese tart, Onion and goat cheese tart, pastry tart, Spanish tapas, tart