|From SHF CSA|
Daniel and Rumi asked for a leek tart recipe and I happen to have one that I really like from Deborah Madison's Local Flavors cookbook, a cookbook I really like. Here's my take on the recipe:
for the shell -
1 cup and 2 tablespoons white flour
1 stick butter
2-3 Tablespoons water
Work chunks of butter into the flour with your fingers until it's the consistency of a meal. drizzle the water and then gently combine with your hands until the mass just all sticks together. Chill slightly in the refrigerator and then roll out onto a 10" tart pan with removable rim. Freeze the shell and preheat the oven to 425. Pre-bake the shell for 15-25 minutes until lightly colored (using parchment and beans or foil and pie weights helps it keep its shape).
for the filling
6 thin leeks
1 Tablespoon butter
6 oz goat cheese
1/2 cup creme fraiche
1/2 cup milk
2 teaspoons thyme leaves chopped
Preheat oven to 400. Slice the leeks thin, wash them in water and drain. Heat the butter in a skillet and cook the damp leeks until translucent. Mix the goat cheese, egg, creme fraiche and milk. The recipe says until fairly smooth but I like to use a bucheron (type of goat cheese) and leave some chunks. I've also made it without the creme fraiche and it works fine. Add all of the ingredients to the shell and bake until set, about 30 minutes
Tarts like this are great for lunch or dinner with salad or soup. Using a milk and egg base and then adding whatever vegetable you have works well. I've also had this with winter squash, onions, and greens but there are probably more options.