Have you ever tried to write up a recipe that you make again and again, but only from memory? When I mentioned my leek and goat cheese tart a few weeks ago on Twitter and Facebook, I had several requests for the recipe. I thought this would be an easy project – ha! So, when I made this for our Valentine’s Day supper last night, I really had to put on my thinking cap.
I have been making this tart for years but really had to work to discover where it originated. After quite a search, I discovered that the version I make came from Delia Smith’s “How To Cook”. I use less goat cheese and usually substitute half-and-half for the cream. Fresh thyme from my garden adds a fresh touch and a sprinkling of sweet paprika is my signature salute to my Hungarian background.
You might be searching for the missing pie crust recipe. Here I must confess that I almost never make pie crust. Instead, lazy Liz buys the refrigerated uncooked crusts that can be found in any grocery store. They usually come in packages of two and one – or both – freeze beautifully.
TIP: You can add some crisp bacon or ham for a heartier tart.
- 3 large eggs, beaten
- 1 single uncooked pie crust
- 2 tablespoons unsalted butter
- 4 leeks, white and light green portions only, cleaned and sliced into ¼ inch thick slices
- ¾ cup cream or half-and-half
- 1 pinch kosher salt
- ¼ teaspoon ground white pepper
- 4 ounces goat cheese, broken into crumbles
- 1 teaspoon fresh thyme leaves
- sweet paprika
- Preheat oven to 375 degrees.
- Place uncooked pie crust in a quiche pan or 9 inch glass pie plate. Press lightly into place. Brush crust with 1 teaspoon of the beaten egg. Using a fork, prick the entire crust to "dock" it, preventing air bubbles and/or swelling of the crust as it bakes.
- Bake the crust for 15 minutes, until it turns a light brown color. Remove from oven, keeping the oven at 375 degrees.
- Using a skillet, melt the butter and cook the leeks over medium heat until they are limp but not browned, about 5 minutes. Set aside.
- In a medium bowl, combine the beaten eggs with the cream, salt and pepper and whisk together.
- Spread the sautéed leeks and goat cheese crumbles evenly over the baked crust.
- Pour the custard over the leeks and cheese. Sprinkle with thyme leaves and finish with a dusting of paprika.
- Bake for 25 minutes. Allow to cool 10 minutes before serving.