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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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really easy if using a storbought pastry crust for an elegant cheese and leek tart! Ingredients:
pastry for 10 tart pan |
3 small leeks, white part only, sliced |
3 t. butter |
8 oz. chèvre (fresh goat cheese) |
2 eggs plus 1 egg yolk |
3/4 c. half-and-half |
1/2 t. salt |
fresh ground black pepper |
fresh grated nutmeg ( most important! ) |
Directions:
1. Preheat the oven to 375F.
2. Either make your own pastry or use ready-made pastry for a one-crust pie.
3. Roll it to 11 inches and carefully fit it into the 10 tart pan (fitted with the removable bottom).
4. Line the tart shell with aluminum foil, and weight down the foil with dry beans or pie weights.
5. Bake the pastry for 10 minutes; remove foil and let shell cool
6. before filling it.
7. Rinse the sliced leeks thoroughly to clean any sand or grit; pat dry in
8. a towel.
9. Sauté the leeks in butter in a wide skillet over medium-low
10. heat until they are soft but not brown.
11. Place the leeks to the tart shell.
12. In a bowl, whisk together the remaining ingredients.
13. Pour this mixture over the leeks and return the tart to the oven to finish baking.
14. It will bake for approximately 30 minutes or until the top is lightly
15. browned and springs back when gently pressed.
16. Let the tart cool for at least 20 minutes before serving.
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