Leek and Goat Cheese Tarte
Today I needed a contrast to the winter soups. This recipe is my come hither look to spring. A very indulgent way to eat leeks. Use the small, slim leeks if you can. The rich creamy custard is tangy and so tender it just barely holds together. When you are eating this, you will not want to do anything else.
I found the original recipe in Deborah Madison's Local Flavors: Cooking and Eating From America's Farmers' Markets.
Here's my adapted version:
3-6 leeks (six small - less than 1 inch in diameter)
1 tbsp. butter
6 oz goat cheese
1 egg, beaten
1/2 cup creme fraiche
1/2 cup milk
salt and pepper
9 inch frozen pie crust
Preheat the oven to 375. Clean the leeks by splitting them lengthwise and soaking them in water for a few minutes to remove any grit. Slice the white parts thinly. Melt the butter in a pan and cook the leeks for 10 minutes until tender. Season.
Combine the beaten egg and goat cheese in a bowl with a large whisk. Add the milk and creme fraiche combine. Season. Add the leeks to the custard and pour into the frozen pie crust. Bake for 35-40 minutes, until the custard is set.