Leek and Goat Cheese Tart Recipe

Recipe courtesy Caseus
Show: Unique Eats Episode: Cheese
TOTAL TIME: 1 hr 22 min
Prep: 30 min
Inactive Prep: 35 min
Cook: 17 min
YIELD: 8 individual tarts
LEVEL: Intermediate

ingredients

PATE BRISEE:
  • 2 cups flour
  • Pinch salt
  • 8 ounces butter
  • 1/2 cup cold water
  • Egg wash (1 egg mixed with 1 tablespoon milk)
FILLING:
  • 4 leeks
  • 2 tablespoons butter
  • Salt and freshly ground black pepper
  • 1 (10-ounce) packages goat cheese or Chevre, crumbled
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
    CUSTARD:
    • 1 cup cream
    • 2 whole eggs
    • 2 egg yolks
    • Kosher salt and freshly ground black pepper
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    For the pate brisee:
    Preheat the oven to 350 degrees F.

    Combine the flour, salt and butter the bowl of an electric mixer with a paddle attachment and mix until the butter is crumbled into small pieces, about the size of peas. Slowly add only enough water to make the dough come together. Remove the dough and gently roll into a ball and wrap in plastic wrap to let rest 20 minutes in the refrigerator.

    Remove the dough from the refrigerator and allow to come to room temperature for another 15 or so minutes.

    Roll out the pate brisee dough to about 1/4-inch thickness. Use some bench flour to keep things from sticking.

    Cut circles in the rolled-out dough. Fit the dough into individual tart rings on a baking sheet. Or using a paring knife, cut small disks in to the rolled-out dough and place into greased cupcake tins.

    For the filling:
    Wash and cut leeks into small pieces, using only the white and light green parts. Allow leeks to float in a bowl of water for a few minutes. Rinse them again until all sand and dirt is removed. Heat butter in a saute pan over medium heat until it begins to foam. Lightly saute leeks until tender and fragrant. Season with salt and pepper, to taste. Remove to a clean bowl and cool.
    For the custard:
    Whisk together the cream, eggs, and yolks. Season the mixture with salt and pepper.

    Into each uncooked tart shell divide evenly a little piece of the cheese and some of the sauteed leeks.
    Add the custard enough to come to 1/4-inch from the top of the tart shell. Brush the tart shell with the egg wash.
    Bake for 15 to 20 minutes or until golden brown and custard has set. Serve warm or room temperature.

    more from this episode

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    Get Cooking Channel on your TV.