Leek, goat’s cheese, walnut and sage tart

Perfect enjoyed for lunch or for dinner, this scrumptious leek, goat’s cheese, walnut and sage tart recipe creates a sensational vegetarian meal that's simple and easy to make

  • 30 mins cooking
  • Serves 4
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  • 2 ready-rolled sheets flaky pastry
  • 25 gram butter
  • 2 leeks, white and pale green parts only, thinly sliced
  • 300 millilitre cream
  • 3 eggs
  • 125 gram goat’s cheese
  • 1/2 cup walnut pieces
  • handful of sage leaves
  • salt and freshly ground black pepper


  • 1
    Grease a 25cm tart tin with removable base.
  • 2
    Line the tart tin with pastry, trimming to make it fit neatly. Chill until needed.
  • 3
    Melt the butter in a large frying pan and cook the leeks over a gentle heat for 15 minutes or until tender. Set aside to cool.
  • 4
    Preheat the oven to 180°C.
  • 5
    Lightly whisk the cream and eggs together in a small bowl.
  • 6
    Arrange the cooled leeks in the pastry base, crumble over the goat’s cheese and scatter with walnuts and sage leaves. Season with salt and pepper.
  • 7
    Gently pour over the cream mixture then bake for 30 minutes or until just set.
  • 8
    Allow to sit for at least 10 minutes before lifting from the tin and serving.


PER SERVE: 818kcal, 3423kj, Protein: 22g, Fat: 67g, Saturated fat: 37g, Cholesterol: 279mg, Carbohydrate: 32g, Fibre: 5g Sodium: 374 mg