8 Reviews

Very good tart and easy to make. I was a little unnerved with the two page recipe that printed out, but really, when using a pre-made pie crust, it was a cinch. Saute the leeks and shallots, add the goat cheese, put in pre-baked crust, top with eggs and cream. Aside from waiting for the pie crust to pre-bake and the actual baking of the tart, it comes together in under 15 minutes. I made it as a dish for a vegetarian's birthday dinner and it was well received. Aside from tasting very good, it was also a very good looking tart. I will definitely make again and am eager to try variations of filling and try making appetizer portions with the same filling. Thanks for the recipe.

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vickivan January 12, 2011

Mmmmm, what a tasty tart indeed! We devoured every bite of this delicious concoction! YUM! The shallots and leek make this a very mild and delicious variation of the classic German onion pie, that we love. The goats cheese adds a lovely tang and creamyness to the tart, that makes it even more yummy. A perfect savoury tart to serve for guests on a summers day. For the crust I used Quick n Easy Quiche Crust using all whole spelt flour, which added a nice nutty flavour. This will surely be made again in our house. THANK YOU SO MUCH for sharing your recipe here with us, FT! Made and reviewed for Undercover-an event in the Photo Forum June 2010.

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Lalaloula June 06, 2010

This is too good to be true. I made this along with roasted potatoes and onions, a mixed greens salad with vinaigrette, and a wonderful Australian Shiraz, and my sister proclaimed it her new favorite meal. We couldn't stop talking about how good it was! I couldn't fit all the goat cheese even though my pan was a bit bigger than suggested (at 8 1/2 inches), so I probably used about 6 oz. It is so decadent - what a treat! I will absolutely be making this again. Thanks for posting such a fabulous recipe. But then you always do, Tarty! ;-)

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KissKiss December 17, 2009

Very tasty tart! This was part of a buffet I organised for 20. Made the pastry with gluten & wheat-free flour & used soya milk instead of cream, as one of the party has food intolerences. Picked the leeks and shallots the day before! Everyone enjoyed this and I would certainly make it again but with 'normal' pastry!

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Tina and Dave October 25, 2009

although i mishandled the pastry - i am just not good with pastry - and only had 4 ounces of goat cheese - i made up the balance with ricotta - this recipe was still superb.

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zaksdad April 06, 2009

I make something similar, only I don't use leeks. I use baby candies. Mild and delicious! I grow my own shallots and use heavy cream. Definitely will try the leeks next time for that cucumber taste without the bitterness of scallions which I also grow. Yummy! I have beads that I put in my crust to keep it from popping up and they work great. Got tthem from the King Arthur Flour Catalog. Before that I was using two spoons cross-wise. But I like the beads better! Love this! Jelly

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HotPepperRosemaryJelly January 31, 2009

Oh my goodness was this ever good. I was really nervous about making it because I can NOT bake and I was afraid I would screw it up and ruin a bunch of goat cheese, but it went together just exactly like you said it would and was it ever wonderful!! The only thing that I did differently is use herbed goat cheese instead of plain because it was on sale and it was really really good. I'm a little more confident with making tarts now thanks to this one thanks so much for posting!!! (ZWT III)

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I Cook Therefore I Am June 14, 2007

You've posted another winner, FT! This is so good. We love Chevre, and this had lots of it in it. Served this as a side to some salmon filets, and it was a great combination. I will make this again in the summer to eat cold for a dinner in the garden! Thanks for posting.

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Outta Here March 24, 2007
Goat's Cheese, Shallot and Leek Tart - a Bit of a French Tart!