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Charred leek and goat's cheese tartlets recipe

Charred leek and goat's cheese tartlets recipe

20 ratings

These pretty tartlets make a great starter for a get-together dinner, or lovely lunch for an extra special gathering with friends. Wonderfully crisp filo pastry is filled with a creamy goat's cheese, crème fraîche and egg mixture and topped with ribbons of charred leek before baking. Pair with a vibrant pomegranate salad and enjoy, or freeze ahead for another time. See method

  • Serves 6
  • 15 mins to prepare and 25 mins to cook
  • 286 calories / serving
  • Freezable
  • Vegetarian


  • 6 sheets from a 250g pack filo pastry
  • 50g butter, melted
  • 2 large leeks, trimmed, base left intact
  • 1 tbsp olive oil
  • 125g pack soft goat’s cheese
  • 100g half-fat crème fraîche
  • 2 eggs
  • 1 tbsp chopped fresh thyme leaves

For the salad

  • 1 red onion, thinly sliced into half moons
  • ½ lemon, juiced
  • 1 tbsp sumac or paprika
  • 20g fresh flat-leaf parsley, stalks discarded, leaves roughly chopped
  • 80g pack pomegranate seeds
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    10g 49%
  • Sugars

    5g 6%
  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 19g Protein 9.7g Fibre 2g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Brush 6 filo sheets with the melted butter, then cut each one into 4 squares. Layer 4 squares each into 6 x 9-10cm individual tart tins. Prick the bottom of each pastry case (to keep it from puffing up while cooking). Place the tins on a baking sheet; bake for 8 mins. Remove and set aside to cool a little.
  2. Heat a griddle pan over a high heat. Slice each leek into 6 long pieces; drizzle with oil, season and griddle for 1-2 mins until marks appear on both sides.
  3. Reduce the oven to gas 4, 180°C, fan 160°C. Mix the goat's cheese, crème fraîche, eggs, thyme and some seasoning in a bowl; pour into the filo cases. Top each tart with leek, twisted into a circle, then bake for 15 mins until set.
  4. Meanwhile, mix the onion with the lemon juice and sumac or paprika. Add a pinch of salt; set aside for 10 mins. Stir in the parsley and pomegranate seeds just before serving.
  5. Serve the tartlets warm or at room temperature with the salad.

Tip: Chill or freeze the leftover pastry for another recipe.

Get ahead: Cook the tarts the day before serving. To ensure the pastry stays crisp, preheat the oven to gas 6, 200°C, fan 180°C and put a baking sheet in the oven to heat. Once hot, add the tarts and heat until piping hot.

See more Vegetarian recipes

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