New This Month

Goat-Cheese Leek Tart

This tart showcases the thyme flavoring of the goat cheese filling.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2003


  • 1 bunch leeks, white and pale green parts only, thinly sliced into half-moons and washed well (about 2 cups)
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 6 ounces soft goat cheese, room temperature
  • 2 ounces cream cheese, room temperature
  • 2 tablespoons milk
  • 3 large egg yolks
  • 1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried)
  • 1 store-bought refrigerated pie crust (for a 9-inch pie)


  1. Preheat oven to 350 degrees, with rack on lowest shelf. In a medium bowl, toss leeks with oil, and season with salt and pepper. Set aside.

  2. In a medium bowl, whisk together goat cheese, cream cheese, milk, 2 egg yolks, and thyme. Lightly season with salt and pepper. In a small bowl, beat remaining egg yolk with 1 tablespoon water, for egg wash.

  3. Place pie crust on a rimmed baking sheet. Spread goat-cheese mixture on crust, leaving a 2-inch border. Top with leeks. Fold edge of dough over filling, pinching folds together to seal. Brush dough with egg wash.

  4. Bake until crust is golden brown, about 1 hour. Let cool completely on a wire rack. Cut into wedges; serve.

Cook's Notes

Look for packages of store-bought pie dough in the refrigerator section of grocery stores. Do not use frozen pre-formed pie crusts.

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