Goat Cheese and Leek Tart

So, the idea came from a beautiful large leek that had been sitting around in my kitchen since last week.  I think I had originally bought it for roasted cauliflower and leek side dish.  I ended up making a Cheesey Cauliflower Soup and there was the leek, sitting in my vegetable bowl...what to do, what to do?  Since, I absolutely LOVE, LOVE, LOVE goat cheese...let's make a tasty Goat Cheese and Leek Tart.

Goat Cheese and Leek Tart

(from Everyday Food)

1 large leek or 2 medium size, thinly sliced into half-moons (washed well and dried)

1 Tbsp olive oil

6 oz. fresh goat cheese, softened

2 oz. cream cheese, softened

2 Tbsp milk

3 large egg yolks, divided

1 tsp. fresh thyme leaves (or 1/4 tsp dried)

1 Tbsp water

1 Basic Pie Crust (recipe to follow - I made used this and it is super tasty and flaky) or a 9-inch store bought refrigerated dough

all purpose flour, for dusting

1. Preheat oven to 350F.

2. In a medium bowl, toss leeks with oil and season with salt and pepper.

3. Combine together goat cheese, cream cheese, milk, 2 egg yolks and thyme.  Season with salt and pepper.

4. In another bowl, beat remaining egg you with water, for egg wash.

5. Roll out dough to a 13-inch round, about 1/8-inch think, on a lightly floured work surface.  Place on a baking sheet.

6. Spread goat-cheese mixture on the crust, leaving a 2-inch border.

7. Sprinkle leeks evenly on top.  

8. Fold the edge of the dough over the filling, the center will be open.

9. Brush dough with egg wash.

10. Bake, until crust is golden brown and filling is browned in spots, about 1 hour.  I used the convection aspect of my oven and it took only about 35 minutes.  

11. Cool slightly and cut into wedges.

12. ENJOY!

Basic Pie Dough

(from Everyday Food)

1 1/2 cups all-purpse flour

1/2 tsp salt

1/2 tsp sugar

1/2 cup (1 stick) cold unsalted butter, cut into pieces

2-4 Tbsp ice water

1. In a food processor, briefly pulse flour, salt and sugar to combine. 

2. Add butter, pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.

3. Add 2 tablespoons ice water.   Pulse until dough is crumbly but holds together when squeezed.  If needed, add up to 2 tablespoons of water, one at a time (I ended up using the entire 4 tablespoons).

4. Turn out dough onto a large piece of plastic wrap.  

5. Fold plastic wrap over dough and press to shape into a 1-inch thick disk.

6. Wrap in the plastic wrap and refrigerate until firm (1 hour to 3 days).  I made this dough the day before I used it.