Goat Cheese-Leek Tart

Name: Goat Cheese-Leek Tart
Yield: serves 4
Ingredients: 1 bunch leeks, white and light green parts only, thinly sliced into half-moons (about 2 cups), washed well and dried (see below); 1 tablespoon olive oil; Coarse salt and freshly ground pepper; 6 ounces fresh goat cheese, softened; 2 ounces cream cheese, softened; 2 tablespoons milk; 3 large egg yolks; 1 teaspoon finely chopped fresh thyme (or 1/4 teaspoon dried); 1 tablespoon water; 1 Basic Pie Crust (page 364) or store-bought refrigerated dough (for a 9-inch pie); All-purpose flour, for dusting

December 22, 2011

To save time, you can make this recipe with store-bought pie dough; look for refrigerated dough (not frozen piecrusts) made with butter rather than margarine or partially hydrogenated oils.

Recipe information

Yield
serves 4

Ingredients

1 bunch leeks, white and light green parts only, thinly sliced into half-moons (about 2 cups), washed well and dried (see below)

1 tablespoon olive oil

Coarse salt and freshly ground pepper

6 ounces fresh goat cheese, softened

2 ounces cream cheese, softened

2 tablespoons milk

3 large egg yolks

1 teaspoon finely chopped fresh thyme (or 1/4 teaspoon dried)

1 tablespoon water

1 Basic Pie Crust (page 364) or store-bought refrigerated dough (for a 9-inch pie)

All-purpose flour, for dusting

Preparation

Step 1
Preheat oven to 350°F, with rack on lowest shelf. In a bowl, toss leeks with oil, and season with salt and pepper.
Step 2
Whisk together goat cheese, cream cheese, milk, 2 egg yolks, and thyme; season with salt and pepper. In another bowl, lightly beat remaining egg yolk with the water, for egg wash.
Step 3
Roll out dough to a 13-inch round, about 1/8 inch thick, on a lightly floured work surface. (Or unfold store-bought dough.) Place on a baking sheet. Spread goat-cheese mixture on crust, leaving a 2-inch border. Sprinkle leeks evenly on top. Fold edge of dough over filling, pinching folds together to seal. Brush dough with egg wash.
Step 4
Bake, rotating sheet halfway through, until crust is golden brown and filling is browned in spots, about 1 hour. Let cool completely on a wire rack. To serve, cut into wedges.
Preparing Leeks
Step 5
Trim root end and dark green tops. Halve leeks lengthwise, then thinly slice crosswise into half-moons. Wash well in several changes of cold water, swishing leeks to release any grit, until water is clear. Drain, and dry on paper towels.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsSavory Pie and Tart Goat Cheese Cheese Dairy Leek Root Vegetable Vegetable Cream Cheese Main Side Dinner Nut Free Vegetarian Baking Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Preparing Leeks

Step 5

Recipe notes