Fast Recipes

Leek and goat’s curd tart

Australian Gourmet Traveller fast recipe for leek and goat’s curd tart.

By Emma Knowles
  • Serves 4
Leek and goat’s curd tart
Leek and goat’s curd tart


  • 30 gm butter, diced
  • 2 leeks, thinly sliced
  • 1 garlic clove, finely chopped
  • 2 tsp thyme, plus 8 extra sprigs
  • Finely grated rind of 1 lemon
  • 375 gm sheet of butter puff pastry
  • For eggwash: lightly beaten egg
  • 50 gm goat’s curd, plus extra to serve
  • 2 small rounds goat’s Camembert (about 170gm each), halved horizontally
  • For drizzling: olive oil
  • To serve: soft herb salad (optional)


  • 1
    Preheat oven to 200C. Heat butter in a saucepan over medium-high heat, add leek, garlic, thyme leaves and rind, and sauté until tender (3-4 minutes). Season to taste and set aside.
  • 2
    Cut four 12cm-diameter rounds from pastry, place on an oven tray lined with baking paper and score a 1cm border on each, then brush edges with eggwash. Spread goat’s curd over pastry within the border, then scatter leek mixture over and place a Camembert half on each, rind-side down. Season to taste, scatter with thyme sprigs, drizzle with a little olive oil and bake until crisp and golden (10-15 minutes). Serve warm with a herb salad.