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
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 tablespoon good olive oil
¼ teaspoon salt
¼ teaspoon pepper
small hunk of parmesan
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.
Preheat the oven to 350º and place rack on the lowest shelf.
Line a baking sheet with parchment paper.
Toss dry leeks with oil, salt & pepper.
In a bowl, combine the goat cheeses, cream cheese, milk, just two of the egg yolks.
Add ½ teaspoon salt and ¼ teaspoon pepper.
Remove the piecrust from the fridge and place on the baking sheet.
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.
Pile the leeks evenly on top.
Fold edge of crust over the filling, overlapping and pinching the folds together to seal.
In a small bowl, beat together the remaining egg yolk with 1 tablespoon water.
Brush the exposed piecrust with the eggwash.
Sprinkle the top with thyme.
Bake until the crust is golden brown, about 45-55 minutes.
Let cool on a wire rack for 30 minutes.
Meanwhile, place arugula and corn in a bowl.
Add lemon juice, good olive oil, salt and pepper and toss.
Thickly slice tomatoes and divide among plates.
Top with a heaping serving of salad and a few shaves of Parmesan – using the veggie peeler.
Cut tart into wedges and serve alongside.