Books and Cooks West Recipes
Lyn's Goat Cheese and Leek Tart
Lyn's Goat Cheese and Leek Tart
Served with The Walking People, January 2000.
Source: The Wine SpectatorIngredients:
10-inch tart shell
1 bunch leeks, white part only, sliced
3 tablespoons butter
8 ounces fresh goat cheese
2 eggs plus 1 egg yolk
3/4 cup half-and-half
1/2 teaspoon salt
few grinds of black pepper
pinch of grated nutmeg
Preheat the oven to 375 degrees F. Line the tart shell with aluminum foil and weight down the foil with dry beans or pie weights. Bake the shell for 10 minutes, remove foil and let cool before filling it.
Cook the leeks in the butter in a wide saucepan or skillet over low to moderate heat until they are very soft but not brown.
Transfer the leeks to the tart shell.
In a bowl, whisk the remaining ingredients together. Pour this mixture over the leeks and return the tart to the oven to finish baking, approximately 30 minutes or until the top surface is lightly browned and springs back when gently pressed. Let the tart cool for at least 20 minutes before serving.
Serves 8.
Suggestions: Serve it with a simple mixed salad and Sauvignon Blanc.
Lyn's notes: Before adding the ingredients to the shell I sometimes puree them in a blender to get a smoother tart.