Herbed Leek and Chevre Tart
From ‘Pot Pies: Forty Savory Suppers’ by Beatrice A. Ojakangas
Half recipe of Lemon Pastry (below)
10 T. butter
6 medium leeks, white part and 2 inches of green, cleaned and sliced
2 T. white wine vinegar
1/2 t. salt
1/2 t. freshly ground pepper
1/2 c heavy cream
7 ounces goat cheese (chevre)
2 T. fresh minced chives
12 c. fresh bread crumbs
2 T. minced fresh chervil or parsley
Prepare Lemon Pastry recipe first. (see below)
Preheat over to 350 degrees.
In a large skillet melt 1/2 cup of butter. Add the leeks and cook over medium heat, stirring until wilted, about 5 minutes. Add the vinegar, salt, and pepper.
Reduce the heat to low and cover, cook until leeks are very soft and tender, about 35 minutes. Increase the heat to high, add the cream. Cook stirring until the cream is absorbed, about 1 minute. Remove from heat and cool.
Crumble goat cheese over the bottom of the cooled tart shell. Top with the leek mixture, mounding it slightly in the center. Sprinkle mixture with chives and bread crumbs. Dot with 1/4 inch cubes of the remaining butter.
Bake the tart until golden brown and heated through, about 15 minutes. Garnish with the chervil or parsley. Serve warm or at room temperature.
2 c. flour
1/2 t. salt
3/4 c. (1 1/2 sticks) chilled butter
2 t. fresh lemon juice
4 to 5 T. water
Stir flour and salt together. Cut in the butter into the flour until the mixture resembles coarse crumbs.
With a fork, stir the egg, lemon juice and 2 tablespoons of water together. Sprinkle the liquid over the flour mixture and mix just until the pastry holds together, adding more water if needed. Knead the dough in the bowl for 2 or 3 strokes–just until the dough makes a smooth ball. Cover and chill for 30 minutes or until firm.
Roll out half of dough and fit to 9″ pie pan, crimp the edges, and then line the dough with foil and fill with pie weights, uncooked beans, or rice. Bake in preheated over for 12 minutes or until edges are golden. Remove from oven and carefully remove weights and foil. The interior will be pale in color but set.
**Pie Notes: As far as I can recall, I made a few alterations to this recipe. For one, I used more goat cheese, and a little less leeks. Also, when I made the crust, since you can’t half an egg, I used a whole egg, the lemon juice, and less water. If you have a dog, they might like the half egg too. This was AMAZING!!!!