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Wednesday: Goat Cheese and Leek Tart

This tart is most delicious once baked and allowed to rest a bit so, I like to make it in the morning. Once it cools, it will keep in the fridge – just remove it for 15-30 minutes before you want to serve dinner. And, c'mon, did you see the pic? Lots of "wow" factor and it's barely cooking. Love that.
Serves: 4-6     Prep: 30     Cooking: 45-50

Ingredients

For the Tart
1 refrigerated pie crust
3 medium leeks, white & pale green parts only, thinly sliced
1 tablespoon extra-virgin olive oil
coarse salt & pepper
5 oz herb & garlic goat cheese, room temp
2 oz plain goat cheese, room temp
2 oz cream cheese, room temp
2 tablespoons milk
3 egg yolks
¼ teaspoon dried thymeFor the Salad
3 oz (2 cups) arugula
Kernels from 2 ears of cooked or frozen corn, 1 cup
2 beefy heirloom tomatoes
1 lemon
1 tablespoon good olive oil
¼ teaspoon salt
¼ teaspoon pepper
small hunk of parmesan

Instructions

Prep Opportunity
Chop and clean the leeks. Remove the dark green tops and roots ends. Cut in half lengthwise, then into ¼” half moon shapes. Place chopped leeks in a bowl of cold water and swish around with your hands to loosen the dirt. Set aside for 5 minutes, allowing the dirt to settle on the bottom of the bowl. Scoop out the leeks with your hands and dry on paper towels.
1
Preheat the oven to 350º and place rack on the lowest shelf.
2
Line a baking sheet with parchment paper.
3
Toss dry leeks with oil, salt & pepper.
4
In a bowl, combine the goat cheeses, cream cheese, milk, just two of the egg yolks.
5
Add ½ teaspoon salt and ¼ teaspoon pepper.
6
Remove the piecrust from the fridge and place on the baking sheet.
7
Spread all of goat cheese mixture on top, carefully leaving a 2” border. I like to dump it all in the center and work it out towards the sides with a spatula.
8
Pile the leeks evenly on top.
9
Fold edge of crust over the filling, overlapping and pinching the folds together to seal.
10
In a small bowl, beat together the remaining egg yolk with 1 tablespoon water.
11
Brush the exposed piecrust with the eggwash.
12
Sprinkle the top with thyme.
13
Bake until the crust is golden brown, about 45-55 minutes.
14
Let cool on a wire rack for 30 minutes.
15
Meanwhile, place arugula and corn in a bowl.
16
Add lemon juice, good olive oil, salt and pepper and toss.
17
Thickly slice tomatoes and divide among plates.
18
Top with a heaping serving of salad and a few shaves of Parmesan – using the veggie peeler.
19
Cut tart into wedges and serve alongside.