Potato, Leek & Goat's Cheese Tart
This rustic, elegant tart is an real crowd-pleaser and visually satisfying with its layers of thin-sliced potato and sweet, soft leeks. Rich, whipped goat's cheese base adds a tangy base. Use bought pastry or try this homemade Rough Puff Pastry – it’s so buttery and crisp, with no icky additives like you find in some packaged stuff. There’s no need to pre-bake the pastry or mess around with an egg wash; just layer your toppings straight onto the unbaked pastry and pop it in the oven to bake to golden, crisp perfection. You can of course use a mandoline to slice the potatoes here but a good sharp knife and eye is fine.
Prep time: 20 mins | Cook time: 25–30 mins
Ingredients
Half a batch homemade rough puff pastry (chilled) or 1 sheet pre-rolled bought pastry
140 g soft goat's cheese (chevre or feta)
¼ cup cream
3 tbsp extra virgin olive oil, divided
2 medium leeks, white and light green parts only, thinly sliced
3 cloves garlic, minced
1 medium Agria (or other floury) potato, sliced very thinly
Sea salt & freshly ground black pepper, to taste
Method
Preheat your oven to 220°C. Line a large baking tray with baking paper.
In a small bowl, mix the goat's cheese and cream until smooth, creamy, and spreadable. Set aside.
Heat 2 tablespoons of olive oil in a medium frying pan over low-medium heat. Add leeks and cook for 10-12 minutes, stirring often, until softened and translucent. Season with ¼ tsp sea salt and pinch white pepper. Remove from heat.
Take your chilled homemade pastry from the fridge and roll it out on a lightly floured surface into a circle a little wider than you’re planning to cover with filling. Roll the edge of the circle inwards a few times to create a lip. Transfer the rolled dough directly onto your prepared baking sheet.
Spread the goat's cheese mixture evenly on base. Arrange the paper-thin potato slices over the cheese in a slightly overlapping pattern. Top with the sautéed leeks and a generous grind of black pepper.
Bake for 25 to 30 minutes, until the pastry border is deeply golden brown, puffed, and crisp, and the potatoes are tender.
Let the tart cool for 5 minutes on the tray. Slice and serve warm or at room temperature.
