Jul 14 2026
Restaurants›Columbus Inn›Goat Cheese, Leek & Wild Mushroom Tart Recipe

Goat Cheese, Leek & Wild Mushroom Tart Recipe

Inspired by Columbus Inn
Time1h
Serves4

frisee, candied walnuts, truffle-lemon vinaigrette

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Tart

For the Salad

For the Truffle-Lemon Vinaigrette

Method

For the Tart

  1. 1

    Prepare the Puff Pastry

    Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface to fit your tart pan. Place the rolled pastry into the tart pan and prick the bottom with a fork. Place in the fridge for about 15 minutes.

  2. 2

    Sauté the Leeks and Mushrooms

    In a skillet, heat olive oil over medium heat. Add the sliced leeks and sauté for 3-4 minutes until softened. Then add the wild mushrooms and cook until they are browned and any moisture has evaporated, about 5-7 minutes. Season with salt and black pepper.

  3. 3

    Mix the Filling

    In a bowl, whisk together the eggs and heavy cream until well combined. Crumble in the goat cheese and fold in the sautéed leeks and mushrooms. Adjust seasoning if necessary.

  4. 4

    Assemble and Bake

    Pour the filling into the prepared puff pastry shell. Bake in the preheated oven for 25-30 minutes, or until the filling is set and the top is golden brown.

For the Salad and Vinaigrette

  1. 5

    Make the Vinaigrette

    In a small bowl, whisk together truffle oil, lemon juice, honey, salt, and black pepper until emulsified.

  2. 6

    Prepare the Salad

    In a large bowl, toss the frisée lettuce with the candied walnuts. Drizzle with the vinaigrette and toss again to coat.

Serve

  1. 7

    Plate and Serve

    Once the tart is done, let it cool for a few minutes before slicing. Serve warm alongside the frisée salad topped with candied walnuts and drizzled with truffle-lemon vinaigrette.

More from Columbus Inn