Leek Tart
Simple, elegant, and richly satisfying, this lovely leek tart recipe is inspired by a classic savory tart from the north of France. This version features the tangy addition of goat cheese, which perfectly complements the sweetness of the leeks...and provides a little extra oomph. Equally inviting for either a celebratory spring brunch or just a casual lunch, a sprightly green salad served alongside makes it a particularly attractive meal.
Servings 6 servings
Equipment
- 10 inch round tart or quiche pan with deep sides (preferably a metal one with a removable bottom)
- rimmed baking sheet
Ingredients
- ½ batch butter pie crust dough
- 2 tablespoons unsalted butter
- 2 thin leeks sliced in half lengthwise and then thinly chopped into half moons
- 1 medium shallot, finely chopped (about 1 cup)
- 4 ounces fresh goat cheese
- 3 large eggs
- 1 cup heavy whipping cream
- 1 teaspoon kosher salt, divided
- ½ teaspoon fresh ground black pepper
Instructions
Prepare the Crust
- Prepare a batch of butter pie crust dough. Set the dough aside to rest in the refrigerator for at least an hour before proceeding. (Since you only need a single crust for this recipe, you can half the recipe if you like...but I recommend simply freezing the remaining half for future use.)
- Heat oven to 375℉ and roll out the dough into a large disk about ⅛ inch thick.
- Transfer the disk to a 10 inch tart or quiche pan with deep sides, gently easing it down into the bottom and corners of the pan. Then fold the excess dough down into the pan and press along the sides to form an even crust.
- Line the crust with tinfoil and add some pie weights. Place the tart pan on a rimmed baking sheet (to catch any residual butter that may seep out from the crust as it bakes).
- Blind bake the crust for 20 to 25 minutes, or until the sides are set, and then remove the pie weights and tinfoil. Set the crust aside.
Prepare the Filling and Assemble the Tart
- Melt the butter in a large skillet over medium heat. Add the chopped leeks, shallot, and ½ teaspoon of the salt. Sauté, stirring occasionally, until beginning to turn golden, about 10 minutes.
- In a medium bowl, whisk the eggs and heavy whipping cream together well. Add the remaining ½ teaspoon salt and the pepper, giving the mixture another brief whisk.
- Spread the sautéed leek mixture evenly over the bottom of the partially baked tart crust. Then dot the goat cheese over the leek mixture.
- Gently pour the egg and cream mixture over the leek mixture and cheese.
- Bake for 30 to 35 minutes, or until the filling appears golden and slightly puffed.
- Allow the tart to cool slightly before removing from the pan. Serve warm or at room temperature.