This Goat Cheese Tart with Potato and Leeks is simple to prepare with puff pastry and elegant enough for holiday gatherings.
I was making this Goat Cheese Tart with Potato and Leeks while the Food Network played in the background. Hearing Ree Drummond — The Pioneer Woman — talk about a pizza topped with leeks and potatoes inspired me. I happened to have leeks, potatoes and goat cheese in the fridge, so I tried a version of her dish with a few changes.
Instead of pizza dough I used puff pastry and turned the idea into a tart. Her recipe called for fresh mozzarella, but I used shredded mozzarella I already had on hand — sometimes it’s easier to adapt with what’s available, especially when a grocery trip takes longer than it used to.
This tart makes a terrific party appetizer. I served it with a chilled sparkling wine mini bottle at a holiday get-together and saved the larger bottles for Thanksgiving. It also works well as a light dinner with a salad on the side.
I’ll be serving this tart at a neighborhood holiday gathering. After last year’s renovation challenges, being able to host and enjoy the season in a finished home is a gift — this tart is part of that celebration.
Potato, Leek and Goat Cheese Tart
Barb
Pin Recipe
15 minutes
15 minutes
30 minutes
24 Servings
Ingredients
- 1 package puff pastry thawed
- 4 slices thick-cut bacon cut into 1-inch pieces
- 2 leeks rinsed well to remove grit and thinly sliced
- 4 small red potatoes sliced paper thin with a food processor, mandoline or sharp knife
- Kosher salt
- ½ lb shredded mozzarella
- 4 ounces goat cheese crumbled
- ¼ cup grated Parmesan
- Freshly ground black pepper
Instructions
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Preheat oven to 450°F. Fit the thawed puff pastry into a rectangular tart pan, using a little water to seal any seams.
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Cook the bacon in a skillet over medium heat until done but not crisp; remove and set aside.
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Carefully pour off most of the bacon grease. Return the skillet to medium-low heat and sauté the leeks until soft, about 3 minutes.
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Brush the pastry lightly with olive oil.
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Arrange the potato slices in a single layer over the crust, overlapping slightly. Sprinkle lightly with Kosher salt, then scatter the shredded mozzarella evenly over the potatoes.
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Top with the sautéed leeks, then the cooked bacon pieces. Crumble the goat cheese over the tart, sprinkle with grated Parmesan and finish with freshly ground black pepper.
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Bake until the crust edges are golden and the cheese is melted and bubbly, about 13–15 minutes. Cut into squares and serve immediately.
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Note: If you don’t have a tart pan, use a rimmed baking sheet lined with foil. Fit the puff pastry to the sheet, trimming and sealing overlaps with a little water. Roll the edges to form a border and use the foil as a support collar if needed.
Nutrition
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