Rye-crust Tart with Goat Cheese and Leeks (Rugbrødstærte med gedeost og porrer)
Savory tarts are baked pastries with a buttery crust, flaky puff pastry, or more rustic galette dough. Filled with a savory custard and generous amounts of cheese, vegetables, meat, or fragrant herbs, they’re delicious served hot or chilled as an appetizer, leisurely brunch, or satisfying main course. This tart uses wholegrain stoneground rye from Arva Flour Mills to create a nutty, firm crust with character and depth. Paired with creamy local goat cheese, it beautifully balances the rye’s earthy, robust notes with a bright, tangy lift. Serve alongside a simple green salad and a chilled, crisp white wine for an elegant yet unfussy meal that showcases seasonal, local ingredients. The recipe is inspired by Scandinavian ways of living, where rye flour holds a cherished place in everyday life and is regarded as a staple in many traditional dishes.
Rye-crust Tart with Goat Cheese and Leeks Recipe
By Zosia Culinary Adventures | Date: February 14, 2026
Preparation Time: 1 hour & 15 minutes
Bake Time: 1 hour
Yield: 8 large slices
use 28 cm tart tin plus ceramic baking beans or dried beans
Ingredients: for the crust
100 g Arva Dark Rye Flour
1.5 tsp sea salt
75 g unsalted butter, cold
80 g mozzarella cheese, shredded
Ingredients : for the filling
5 large eggs, room temperature
650 g fresh leeks, thinly slices
2 cloves of garlic, finely chopped
350 g Santa Maria Goat Cheese
2 tablespoons grape seed oil
1/4 tsp ground cloves
sea salt and freshly ground pepper for taste
Instructions:
To make the crust, combine both flours and the salt in a large bowl. Cut the butter into small pieces and work it into the flour with your fingertips until the mixture resembles coarse crumbs, then gently fold in the mozzarella cheese until evenly incorporated.
Knead the dough gently with your hands until the ingredients are fully combined and a smooth texture forms. If the mixture remains crumbly, add a little cold water, a tablespoon at a time, until the dough comes together.
Butter a 28 cm tart tin. Roll out the crust dough on a lightly floured work surface and gently use the pastry to line the tin, pressing it evenly into the sides. Chill the lined tart shell in the refrigerator for about 1 hour to firm up.
Preheat the oven to 400°F (200°C). Take the chilled tart shell out of the refrigerator and gently line the top with parchment paper, then fill the lined shell with ceramic baking beans or other form of pie weights to keep the crust from puffing. Blind-bake for 15 minutes, then carefully lift away the beans and parchment and return the shell to the oven for an additional 5 minutes to finish baking. Remove the tart shell from the oven and set it aside to cool.
Raise oven temperature to 425°F (220°C).
Meantime, for the filling, thoroughly rinse and pat the leeks dry. Slice them thinly, then gently sauté with minced garlic in the grape seed oil until the leeks become slightly translucent, about 5 minutes. Season thoughtfully with salt and freshly ground black pepper.
Beat the eggs in a bowl, then stir in the goat cheese, cream cheese and ground cloves. Fold in the leeks and pour the mixture into the prepared crust. To prevent spills, place the pastry tin on a baking sheet. Bake 35 minutes, until the filling is set but still slightly wobbly.
Enjoy the creamy goat cheese and leek tart alongside a fresh garden salad, or simply savor it on its own.
