A friend gave this to me awhile back when I had some leeks I needed to use up. I got busy and didn't make it at the time. I ended up slicing up the leeks and freezing them for a later time.
A later time came today. I thawed out the sliced leeks yesterday, so it was a really easy matter of putting the tart together.
First I blind-baked the tart shell and then let the pastry cool while I put everything else together.
Starting with melting the butter.
And adding the leeks, softening over medium heat for about 10 minutes--don't brown the leeks, just soften them.
I also (sort of) cubed the goat cheese. Goat cheese doesn't take well to cubing, so it is more like big crumbles.
I used three of my friend's beautiful eggs (two whole eggs, plus 1 yolk)
Then added 1/2 tsp salt plus 3/4 cup Half-and-Half.
And folded in the goat cheese.
Once the tart shell was cooled, and the leeks softened, I spread the layer of leeks on the bottom.
Then poured over the egg mixture.
And baked for 30 minutes.
Following the directions, I cooled for 20 minutes before serving.
It's always nice when you don't have to re-type something! Here's the recipe.
Labels: Main Dish
