Leek and Goat Cheese Tart (Edit recipe)

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This Leek Goat Cheese Tart is so crazy delicious. It's the perfect make-ahead, savory bake for your next brunch, as an appetizer, or cozy dinner with a crispy salad. It's rooted in simplicity but tastes and looks anything but. Truly, it's a host's dream.

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Original Recipe

PREP TIME

40 minutes

COOK TIME

40 minutes

INGREDIENTS

17

Serves: 8

Ingredients

6 Tbsp Butter, Salted
3 whole Asian Chives (Chinese Leeks), thinly sliced
2 whole Shallot, thinly slices
3 Tbsp Water
1 whole Pie Crust, Refrigerated

Cream Mixture

2 whole Eggs
0.5 cup Heavy Whipping Cream
1 tsp Dijon Mustard
0.25 tsp Curry Powder
2 Tbsp Chives, minced
1 Tbsp Thyme, minced
1 cup Goat Cheese, crumbled

Toppings

0.25 cup Pancetta, cut into cubes
2 Tbsp Butter, Salted, melted
0.25 cup Breadcrumbs

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Thinly slice leeks ( green and white parts only) and shallots. Quickly soak leeks in water to rid of dirt between layers.
Preheat oven to 375.
In a medium skillet, heat 4 tablespoons of butter over medium-low heat. When melted, add the leeks and shallots and saute until softened, about 5 minutes. Then, add 3 tablespoons of water to the skillet, cover the pan, and sweat until the leeks and shallots are very tender for about 8 minutes. Season with salt and pepper, and set aside.
While the leeks are cooking, whisk together the eggs, cream, mustard, curry, chives, and thyme. Stir in half the crumbled goat cheese.
Spoon the leek mixture into the pre-made pastry shell and spread evenly.
Pour cream mixture over the leeks, sprinkle with remaining goat cheese.
Melt the remaining 2 tablespoons of butter and mix the breadcrumbs in the melted butter. Evenly sprinkle over the tart.
Place in the preheated oven uncovered in the middle top rack. Bake until breadcrumbs are golden and tart is firm, about 40 minutes.
If adding pancetta, while the tart is baking, fry the pancetta in a small nonstick sauté pan until crisp and browned. Drain on paper towels and add to the tart during the last 5 minutes of baking.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	282
Fat:	26 g
Carbohydrates:	5 g
Protein:	8 g
Cholesterol:	81 g
Sodium:	273 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.