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    Savory Leek and Goat Cheese Tart with Butternut Squash Drizzle

    clock-icon50 minutes
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    Pixicook editorial team

    A delicious tart featuring tender leeks, creamy goat cheese, and a vibrant butternut squash drizzle.

    Ingredients for Savory Leek and Goat Cheese Tart with Butternut Squash Drizzle

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    serves
    10 peoplechevron
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    10 peoplechevron

    Leek, trimmed and sliced

    0 oz

    Substitute chevron-down

    Unsalted Butter

    tablespoons

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    Olive Oil

    tablespoons

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Fresh Thyme Sprig

    each

    Substitute chevron-down

    Garlic, minced

    each

    Substitute chevron-down

    Puff Pastry Dough, thawed if frozen

    0 oz

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    Dijon Mustard

    tablespoons

    Substitute chevron-down

    Fresh Goat Cheese, crumbled

    0 oz

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    Butternut Squash And Apple Cider Sauce, heated

    cups

    Substitute chevron-down

    Fresh Flat-Leaf Parsley, chopped

    tablespoons

    Substitute chevron-down

    How to Make Savory Leek and Goat Cheese Tart with Butternut Squash Drizzle

    1. Prepare the Leeks

    Trim the roots and dark green tops from the leeks, then split them lengthwise and rinse under cold water to remove any grit. Slice the leeks crosswise into thin 1/4 inch/6 mm slices.

    2. Cook the Leeks

    In a large frying pan, melt the butter with the olive oil over medium heat. Add the leeks, a pinch of kosher salt and freshly ground black pepper, and the fresh thyme sprig. Cover the pan and let the leeks cook gently until they are tender, about 10 minutes. Uncover the pan, discard the thyme sprig, and stir in the minced garlic. Continue to cook for another 3-5 minutes until the leeks are very tender and just starting to caramelize.

    3. Preheat Oven and Prepare Pastry

    While the leeks are cooking, preheat your oven to 400°F/200°C/gas 6. Roll out the puff pastry dough on a lightly floured surface to form an 11-by-15-inch/28-by-38-cm rectangle. Cut the pastry in half lengthwise to make two smaller rectangles and transfer them to a baking sheet. Prick the pastry all over with a fork, moisten the edges with a little water, and fold the edges over to create a border.

    4. Assemble the Tarts

    Once the leeks are done, let them cool slightly. Spread 1 tablespoon of Dijon mustard evenly over each pastry rectangle. Divide the leeks between the two pastries, spreading them out in an even layer, and then crumble the goat cheese on top.

    5. Bake the Tarts

    Bake the tarts in the preheated oven for 22-25 minutes, or until the pastry is puffed and golden brown.

    6. Serve the Tarts

    Allow the tarts to cool slightly before cutting them into slices. To serve, place the tart slices on plates, spoon some of the warmed Butternut Squash and Apple Cider Sauce around each slice, and sprinkle with the chopped fresh flat-leaf parsley.

    Variations

    Protein Swap

    Instead of a drizzle, top the tart with crispy pancetta, bacon, or smoked salmon after baking for a protein boost.

    Butternut Squash Drizzle Twists

    Infuse the butternut squash puree with a hint of maple syrup and cinnamon for a sweet and warm contrast to the savory tart. Add a kick with a bit of chipotle in adobo or smoked paprika blended into the squash drizzle for a smoky flavor profile.

    Flavor Swap

    Change up the cheese to alter the flavor profile. Swap goat cheese for feta, blue cheese, or sharp cheddar.

    Drizzle Variation

    Instead of butternut squash, try a balsamic reduction, pesto, or a roasted red pepper coulis.

    Cheese Alternatives

    Try using feta cheese for a tangier taste, or ricotta for a smoother, milder filling. Incorporate a bit of blue cheese with the goat cheese for a more complex and bold flavor.


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