Goat Cheese Tart with Leeks

Sometimes I want something simple for lunch. Something vegetarian. Something comforting, but not heavy. Served with a green salad.

I came across this recipe years ago, photocopying it out of a cookbook (I can’t remember the author but it was someone who used to work for Alice Waters at Chez Panisse). I stuck the copy in my recipe binder intending to make it someday but never did, until this weekend. I should have made it earlier because it is fabulous.

I started with my favorite tart crust from my French cookbook and baked that in a tart pan with a removable bottom. If you don’t have one, a quiche pan will work, too. As I read through the recipe, I made a few modifications because of my experience with quiches. I find that for a 9” tart, you can’t fit that much into it, as sometimes is called for. I’d end up with stuff flowing over the top messing up my sheet pan or worse, the bottom of the oven. So I cut back considerably on the leeks here (recipe called for 6), as well as omitted the milk, which in my experience makes the whole business far too runny. Instead, I opted to increase the creme fraiche. Here’s how I made it.

Ingredients:

1 (9-inch) prebaked tart shell
2-3 leeks (an inch or less across)
1 Tbsp. unsalted butter
5-6 oz goat cheese (chevre)
1 large egg
1 cup creme fraiche
Sea salt and freshly ground pepper
2 tsp. fresh thyme leaves or 1 tsp. dried

Directions:

After baking your tart shell, remove it, let it cool, then turn your oven to 400F. Slice the leeks into thin rounds after washing them thoroughly. Don’t bother draining them. Melt butter in a medium skillet and add the leeks with any water still clinging to them. Cook over medium heat until tender but not browned (like mine. I let them go too long. Ten minutes should do it). Season with salt and pepper.

Beat the goat cheese with the egg until smooth, then add the creme fraiche, a pinch of salt and a little pepper (white pepper was called for which I didn’t have so black it was). Place your prebaked tart shell on a baking sheet. Spread the leeks in the shell first, then pour the custard in and sprinkle some dried thyme on top (if using fresh thyme leaves, add those later). Bake until golden and puffed, about 30 minutes. Scatter the thyme leaves over the top (if using fresh). Remove tart from the pan and transfer to a round serving platter. Serve warm.

Absolutely delicious! Serve with a lightly dressed green salad.

Below pics show before and after baking. The golden top is the bomb!