have you ever had a super great idea in your head, something that is so exciting that you can’t wait to go home from wherever you are and get rolling with it?
have you ever had a super great idea in your head that kinda fails when you actually do it? Or…let’s not use the word fail, let’s use the phrase turns out differently.
I have to believe I’m not the only one that this happens to.
I also have to believe that when one sets out to make a delicious leek and goat cheese tart and then has all the filling drain out the bottom of the crust except for one tiny little square…it’s okay. I mean, these things happen. The final product is still delicious so why should we focus on the process anyway?
we’re just going to roll with it.
why hello mr. leek!
where have you been all my life? Oh right…you’ve been in muddy Provincial gardens and creamy Parisian quiches.
But… you’re in season right now so I’m going to take advantage of you all I can! You’re just like a little French onion and whenever I cook with you, I like to pretend I’m walking down cobblestone streets on the Left Bank with a small brown bag of fresh produce in my hand.
So, even if my genius idea of a leek and goat cheese tart semi-failed because of a small hole in the crust, you should totally make this.
because it’s delicious and can be served for breakfast, lunch or dinner…hot or cold. It’s easy, it’s light and will impress pretty much anyone you serve it to. You can use a store bought pie crust, or, do as I did and make your own (just watch for holes…don’t say I didn’t warn ya).
The filling is pretty simple: just two eggs, a half cup of cream, a half cup of milk, a grind of nutmeg and a sprinkle of salt and pepper. All you do is layer sliced leeks on the bottom of your tart, dot with goat cheese, pour on the filling and bake.
(just be sure you have no holes in your crust.)
I won’t say it again…but really…..
Try it for dinner with a simple green salad. For some reason, I feel like savory tarts and quiches are incredibly underrated.
Just be sure you don’t have any holes in your underwear.
crust! I meant crust!
Okay fine, I’ll stop now. But first…
Leek and Goat Cheese Tart
adapted from the whole foods cookbook
serves 2-4 depending on size of tart pan
1 homemade or store bought pie crust
1 large leek, cleaned thoroughly and sliced thin (be sure to really wash this sucker…leeks have a tendency to be quite dirty)
2 ounces fresh goat cheese
1/2 cup milk
1/2 cup cream
pinch of salt, pepper and nutmeg
Preheat your oven to 400. Par-bake your pie crust by poking holes all over it and baking for 15 minutes, or until slightly golden. Remove from oven and set aside.
Scatter leeks and goat cheese all over the bottom of the tart. In a small bowl, whisk together the eggs, milk, cream and spices. Pour filling over top.
Bake for forty minutes. When done, the top will be puffed up and slightly golden. Serve warm, cold or at room temperature.