Leek and Goat Cheese Tart
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Cook time: 
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Serves: 6 as a starter, 4 as an entrée
A rich savory tart flavored with tangy goat cheese and studded with sautéed leeks.
  • 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
  1. Preheat oven to 375 degrees.
  2. 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.
  3. Bake the crust for 15 minutes, until it turns a light brown color. Remove from oven, keeping the oven at 375 degrees.
  4. 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.
  5. In a medium bowl, combine the beaten eggs with the cream, salt and pepper and whisk together.
  6. Spread the sautéed leeks and goat cheese crumbles evenly over the baked crust.
  7. Pour the custard over the leeks and cheese. Sprinkle with thyme leaves and finish with a dusting of paprika.
  8. Bake for 25 minutes. Allow to cool 10 minutes before serving.
Recipe by Liz The Chef at https://lizthechef.com/leek-and-goat-cheese-tart/