Pie Are Square? Celebrating Pi Day! 03.14 on your calendar
Leek & Goat Cheese Tart
Pair with Carica Grenache or “Siren” Red Blend
1 sheet all butter puff pastry (14 oz.)
Egg wash (1 egg and 1 tbsp. water)
4 tbsp. unsalted butter
4 large leeks, white and pale green,
split in half and washed well
2 tsp. fresh thyme leaves
Kosher salt
Freshly ground black pepper
1 tbsp. Dijon mustard
4 oz. soft goat cheese
½ cup whole milk
½ cup heavy cream
¼ tsp. ground nutmeg
1 large egg + 1 large egg yolk
Preheat the oven to 400F with the rack in the middle position.
Prepare the pastry: Unfold puff pastry onto a large sheet of parchment paper. Lightly flour the surface of the dough and using a rolling pin, even out the pastry edges. Using a pastry cutter, pizza cutter, or a sharp paring knife, cut strips about ¾ inch wide off each side of the rectangle. Brush the surface of the rectangle with the egg wash, then adhere the trimmed pieces on top around the outside edges of the pastry. Brush new edges of the pastry with the egg wash, then prick the bottom of the pastry many times with a fork. Move the pastry, still on the parchment paper, onto a baking sheet, and put in the freezer for 10 minutes.
Prepare the Leeks: Thinly slice leeks crosswise. Melt the butter in a large, heavy saucepan or Dutch oven over medium-low heat. Add the leeks along with a generous pinch of salt and a few grinds of pepper. Sauté 2 minutes, then add thyme. Cook for another minute, then pour in the water, reduce heat to low, and cover. Allow to cook, stirring occasionally, until meltingly tender, but do not brown, about 20 minutes. Remove cover and allow any residual water to cook off if necessary. Remove pan from heat and allow to cool somewhat.
Par bake pastry: Remove the pastry from the freezer and brush the bottom and the sides again with egg wash. Bake until just starting to be golden brown, about 15 minutes. If the bottom of the pastry has puffed a lot, prick a few more times. Remove from oven.
Make the filling while pastry is baking: In a large bowl, whisk together milk, cream, nutmeg, egg, and egg yolk. Season with salt and pepper. Add leeks to the bowl and mix well. Crumble half the goat cheese and fold into the mixture without breaking up the goat cheese too much.
Assemble and bake the tart. Spread mustard evenly on center of pastry. Pour filling onto pastry, keeping within edges. Dollop the remaining goat cheese over the top. Bake until the pastry is golden brown and filling is set and starting to puff, 20-25 minutes. Allow to cool to warm, then slice and serve.
Adapted from DanaTreat.com