Leek & Goat Cheese Tart

Six leeks braised slowly in butter and balsamic vinegar until silky and sweet, then layered over crumbled goat cheese in a pre-baked tart shell. The goat cheese softens in the oven and creates a tangy, creamy base that the sweet leeks melt into. It’s French bistro food at its most refined.

The 30-minute covered braise is where all the flavor develops. The leeks wilt and soften under the lid, then the balsamic vinegar caramelizes into them, adding a sweet-sharp depth. A splash of heavy cream at the end, cooked until fully absorbed, gives the leeks a luxurious richness without making the tart soggy.

Spreading the goat cheese on the bottom of the shell before the leeks go in ensures every bite has that tangy contrast. The cheese doesn’t fully melt. Instead, it warms and softens into a spreadable layer beneath the leeks.

A pre-baked tart shell is a must since the filling only bakes for 15 minutes, just long enough to heat through and brown the top.

Chef Tips

• Wash the sliced leeks thoroughly. Sand hides between the layers and ruins the tart if not rinsed out
• Cook the leeks covered on low heat. They should be tender and sweet, not browned or crispy
• Let the leek mixture cool slightly before spooning over the cheese. Hot leeks can melt the cheese unevenly
• Use a fluted tart pan with a removable bottom for the prettiest presentation

Variations

• Add a handful of chopped walnuts or toasted pine nuts over the top before baking
• Mix fresh thyme leaves into the leeks during braising for an herbal note
• Use caramelized onions instead of leeks for a sweeter, more robust filling