ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Leek-Goat Cheese Tart

Yield Makes 4 servings


  • 1/2 (15-ounce) package refrigerated piecrusts
  • 4 to 5 medium leeks
  • 2 tablespoons olive oil
  • 3 tablespoons whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 1/2 tablespoons chopped fresh tarragon
  • 3 ounces (3/4 cup) crumbled goat cheese

How to Make It

  1. Unfold piecrust, and roll into a 12-inch circle on a lightly greased baking sheet. Fold outer 2 inches of dough over, and crimp. Prick bottom of crust with a fork.

  2. Bake at 425° for 8 to 10 minutes or until lightly browned.

  3. Remove root, tough outer leaves, and tops from leeks, leaving 2 inches of dark leaves. Thinly slice leeks; rinse well, and drain.

  4. Sauté leeks in hot oil in a skillet over medium heat 8 to 10 minutes or until tender. (Do not brown.) Stir in cream, salt, and pepper; cook, stirring constantly, 4 to 5 minutes or until slightly thickened. Stir in tarragon.

  5. Sprinkle 2 ounces (1/2 cup) goat cheese on bottom of crust; top with leek mixture. Sprinkle with remaining cheese.

  6. Bake at 375° for 18 to 20 minutes or until golden and bubbly.

Southern Living Favorites