I was recently given some delicious gifts of homemade goat cheese, fresh leeks and organic farm fresh eggs. Each gift was from three different people. They all know me very well and how much I really love gifts of food. When I realized they had given me all the perfect ingredients to make one of my favorite dishes; Leek and Goat Cheese Tart, I couldn’t wait to make it!
There is nothing like fresh goat cheese. The texture is creamy and mild. Store bought works just as well, but if you can get your hands on the fresh stuff, choose that over store-bought. You will be amazed at the difference. You can find fresh goat cheese at many of the farmers markets.
Fresh eggs from chickens that eat more than grains have yolks that are bursting with color and flavor. The yolks almost taste sweet and will give whatever you are baking a beautiful deep yellow color. Many farmers locally have eggs for sale directly at their farms. Take a chance and stop by, you won’t be disappointed!
Leeks are a mildly flavored variation of the onion. They are perfect in dishes that you don’t want to overpower with onion flavor. Leeks let the other ingredients shine too. You don’t want to cover up the amazing fresh goat cheese!
You can use a prepared pie crust from the grocery store and press it into a pie plate if you don’t have a tart pan. Or, Follow the recipe below for a perfect tart crust.
These may not seem like very special ingredients on their own, but when combined, maybe your idea of perfect gifts will be of food too!
Leek and Goat Cheese Tart
½ cup whole milk
½ cup heavy whipping cream
1 large egg
1 large egg yolk
½ cup fresh goat cheese
1 ½ cups of the cooked leeks
4 leeks (white and pale green parts, halved, and sliced thinly into ¼ inch-thick slices)
¼ cup butter
2 tablespoons of water
½ teaspoon salt
Prepared tart/pie crust
2 1/2 cups flour
1 tsp salt
2 sticks butter ( I use salted)
1/4 cup ice-cold water.
Blend flour and salt. Cut in butter until sandy looking. Add water and mix until dough holds together. Set in a cool spot until your ready to roll out.
Directions for tart:
Preheat oven to 375 degrees. Roll out crust to fit a 9 inch tart pan or pie plate. If using a tart pan, use pie weights or beans in cheese cloth to keep the dough from sliding down the sides of the pan.
Bake crust until dry and set about 30 minutes. Remove beans or pie weights and continue to cook until crust is pale yellow, about 15-20 minutes.
To make the cooked leeks, melt butter in a sauce pan over medium heat. Add leeks and stir to coat. Add water and salt, reduce heat to low, cover and cook until leeks are tender, stirring often, about 25 minutes. Uncover and cook off any extra liquid. Cool.
Filling- whisk, milk, cream, egg, yolk, and salt together. Spread half of cheese on the bottom of the warm tart shell. Spread cooked leeks over cheese and top with remaining cheese. Pour milk mixture over cheese and leeks. Bake until filling is puffy and golden brown on top and center is set. About 35-40 minutes. Cool slightly and serve with grapes and crusty French bread.
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- Heirloom Tomato and Goat Cheese Tart (davesjourneyandadventure.wordpress.com)
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