have you ever had a super great idea in your head, something that is so exciting that you can’t wait to go home from wherever you are and get rolling with it?
yeah…
have you ever had a super great idea in your head that kinda fails when you actually do it? Or…let’s not use the word fail, let’s use the phrase turns out differently.
I have to believe I’m not the only one that this happens to.
I also have to believe that when one sets out to make a delicious leek and goat cheese tart and then has all the filling drain out the bottom of the crust except for one tiny little square…it’s okay. I mean, these things happen. The final product is still delicious so why should we focus on the process anyway?
we’re just going to roll with it.
why hello mr. leek!
where have you been all my life? Oh right…you’ve been in muddy Provincial gardens and creamy Parisian quiches.
But… you’re in season right now so I’m going to take advantage of you all I can! You’re just like a little French onion and whenever I cook with you, I like to pretend I’m walking down cobblestone streets on the Left Bank with a small brown bag of fresh produce in my hand.
So, even if my genius idea of a leek and goat cheese tart semi-failed because of a small hole in the crust, you should totally make this.
Why?
because it’s delicious and can be served for breakfast, lunch or dinner…hot or cold. It’s easy, it’s light and will impress pretty much anyone you serve it to. You can use a store bought pie crust, or, do as I did and make your own (just watch for holes…don’t say I didn’t warn ya).
The filling is pretty simple: just two eggs, a half cup of cream, a half cup of milk, a grind of nutmeg and a sprinkle of salt and pepper. All you do is layer sliced leeks on the bottom of your tart, dot with goat cheese, pour on the filling and bake.
(just be sure you have no holes in your crust.)
I won’t say it again…but really…..
Try it for dinner with a simple green salad. For some reason, I feel like savory tarts and quiches are incredibly underrated.
Just be sure you don’t have any holes in your underwear.
crust! I meant crust!
Okay fine, I’ll stop now. But first…
Leek and Goat Cheese Tart
adapted from the whole foods cookbook
serves 2-4 depending on size of tart pan
1 homemade or store bought pie crust
1 large leek, cleaned thoroughly and sliced thin (be sure to really wash this sucker…leeks have a tendency to be quite dirty)
2 eggs
2 ounces fresh goat cheese
1/2 cup milk
1/2 cup cream
pinch of salt, pepper and nutmeg
Preheat your oven to 400. Par-bake your pie crust by poking holes all over it and baking for 15 minutes, or until slightly golden. Remove from oven and set aside.
Scatter leeks and goat cheese all over the bottom of the tart. In a small bowl, whisk together the eggs, milk, cream and spices. Pour filling over top.
Bake for forty minutes. When done, the top will be puffed up and slightly golden. Serve warm, cold or at room temperature.
Heather (Heather's Dish)
November 11, 2010 at 7:15 amleeks are one of my favorite things EVER…pair it with some brie and i think i might die. i’m making this tart immediately 🙂
Jessica @ How Sweet It Is
November 11, 2010 at 7:16 amI’ve never made a tart… ever. But this tart looks delicious. I will even give the leeks a chance.
Alina @ Duty Free Foodie
November 11, 2010 at 7:17 amThis look so good – I really enjoy savoury tarts involving cheese. Really, many categories of savoury + cheese and savoury + onions make me happy. Gotta make this!
Angela @ Eat Spin Run Repeat
November 11, 2010 at 7:17 amThis sounds GREEEAT! I only tried leeks for the first time about 2 years ago and i have no idea why i waited so long. Love em!
tina
November 11, 2010 at 7:20 ami want to see a pic of the hole-y crust! 😉
Michele @ Healthy Cultivations
November 11, 2010 at 7:24 amThis is a great recipe. I love leeks — kind of oniony yet kind of not. Good nevertheless… and in a tart no less. Points for creativity.
Beth @ Beth's Journey to Thin
November 11, 2010 at 7:24 amI loooove leeks and goat cheese – this sounds right up my alley! I love that leeks are in season now and are everywhere at the farmers markets!
Ashley
November 11, 2010 at 7:34 amNot only are savory tarts underrated but leeks are as well! Great meeting you this weekend, even though it was just for a few brief minutes. Tarts are one thing I’ve never tried making…this needs to change.
megan @ whatmegansmaking
November 11, 2010 at 7:35 amWhere was your hole? Just wondering how big of a whole in the crust I’m allowed 🙂 This looks delicious. I just made my first ever quiche this past weekend (posting it tomorrow) and I agree – they’re incredibly underrated. So very good.
jenna
November 11, 2010 at 7:48 amwell the issue was that i was using a tart pan with a removable bottom. if you use just a regular pie pan it doesn’t matter if you have a tiny hole.
R @ Learning As I Chop
November 11, 2010 at 7:37 amLeeks are also one of my new favorite vegetables. A friend was telling me about a leek quiche recently as well. Need to try one
Camille
November 11, 2010 at 7:37 amEven if it didn’t turn out exactly as planned, it is still gorgeous!
I don’t think you could cook a bad meal if you tried, Jenna 🙂
Natalia - a side of simple
November 11, 2010 at 7:39 amFor some reason the post title “a leeky tart” just made me laugh… 🙂
Kelsi
November 11, 2010 at 7:39 amI saw this on twitter and thought it said “a leaky fart,” so I knew this would be a good update. 😉 The tart sounds like a delicious addition to Team Savory Tarts.
Laura
November 11, 2010 at 7:44 amI wish I could write like you. I love reading your blog more and more every day! Keep it up Jenna 🙂
*And spilled milk just happens…at least it wasn’t on the floor and under the refrigerator and stove, not like that’s ever happened to me…*
Ashton Keefe
November 11, 2010 at 7:46 amI’m going to make a tri-onion tart (white, red, and shallot) tonight. I will let you know how it turns out, check out my post! I have to say though that they are the most undervalued, perfect dinner!
Lizzie
November 11, 2010 at 7:48 amLeeks? Goat cheese? Ummm . . . . yes please!!! This looks amazing!! Are the goat cheese dots really enough? Not that I am doubting your culinary expertise – just when I saw the title of the recipe I thought goat cheese would be part of the mix of the filling. In case you can’t tell, I kind of like goat cheese. 🙂
BTW, my husband and I sat down to a ‘Jenna’ dinner this week: Roasted Butternut Squash and Apple soup with caramelized onions (they absolutely make the soup) and the bread rolls you put up awhile ago. Have to report a minor fail with the rolls, probably b/c I used 1/2 spelt flour instead of whole wheat? They were more like hockey pucks than rolls in terms of shape . .. but they tasted good and they were soft on the inside (unlike hockey pucks) and no one was ill afterwards, so not too shabby for a first effort 🙂 Please keep posting these amazing recipes!!
jenna
November 11, 2010 at 7:59 amyou could add more if you wanted to, but i found that the dots were enough! they weren’t too overpowering but were just enough…like little clouds of cheese!~ mmmm
Mary @ Bites and Bliss
November 11, 2010 at 7:57 amQuiches are one of my favorite things and it seems like this is a lot like one. Yum!
Estela @ Weekly Bite
November 11, 2010 at 8:00 amI love tarts and quiches!! I agree, they are underrated!
Samma
November 11, 2010 at 8:31 amI love anything egg-related, (well except for the recipe from River Road that I posted today, but that doesn’t really count) especially quiches! This looks delicious- I can’t wait to try it.
Samma
November 11, 2010 at 8:32 amHa- and I just noticed the title of the post. I’m such a sucker for a pun. Hee.
Mary (What's Cookin' with Mary)
November 11, 2010 at 8:36 amIf anyone plans to make this, I suggest slicing the leeks and then put them in a bowl of cool water and let all the sandy grit fall to the bottom…. I might even do this twice to be sure. A sandy tart = NO boom.
Jillian @ Reshape Your Life
November 11, 2010 at 8:43 amNow I might need to go make myself an omelet… seeing as I don’t have any of the proper ingredients for this. lol
jenna
November 11, 2010 at 8:48 amoh, i WILL be making this soon. i’ve never made anything like it, so it should be an adventure. 🙂
Moni'sMeals
November 11, 2010 at 8:52 amwonderful! I must say I don’t fuss with leeks too much BUT this has changed my mind. 🙂
Suzanne de Cornelia
November 11, 2010 at 8:57 amI heart leek tart~!
Clare @ Fitting It All In
November 11, 2010 at 9:06 amSuch a sophisticated dish! Definitely would impress guests!
kate
November 11, 2010 at 9:38 amSuch a gorgeous looking tart! Ive been experimenting lately with leeks, they are fabulous.
Rachel @ The Avid Appetite
November 11, 2010 at 9:58 amThis looks divine! I haven’t worked with leeks yet, but it’s on my list. I’m going to do it soon. I swear.
kath
November 11, 2010 at 10:05 amThe plays on words in this post are brilliant!
Katherine @ Left Coast Contessa
November 11, 2010 at 10:08 amI love goat cheese. I love leeks. Clearly I’m going to love this!
Heather @ The Single Dish
November 11, 2010 at 10:21 amI love the photos of this dish, great job! This look fantastic. I love quiches, they are a great baby/bridal shower lunch with a salad. Looks so danity.
Jenn @ LiveWellFitNow
November 11, 2010 at 10:26 amAs always Jenna…you are convincing me to dare and do new things in the kitchen!
Looks wonderful!
Faith @ lovelyascharged
November 11, 2010 at 10:45 amHoly yum, Jenna! I’d have to cobble the bits together because it looks like something I wouldn’t want to waste a single bite of!
salah@myhealthiestlifestyle
November 11, 2010 at 11:10 amomg that looks amazing!!!!!!
Marina
November 11, 2010 at 11:24 amI made something simillar with leeks, gruyere and shrooms. I love all kinds of savory tarts and pies, and this one looks amazing. Mhm, goat cheese…
Jessica @ The Process of Healing
November 11, 2010 at 11:51 amOh i looove leeks! Especially in potato leek soup, which I havent made in ages!
Mary (Sisters Running the Kitchen)
November 11, 2010 at 11:53 amThis looks delicious! Goat Cheese and Leeks compliment each other very well…especially on a tart!
Averie (LoveVeggiesAndYoga)
November 11, 2010 at 11:59 amLeeks are that food in my CSA box that I have actually given away b/c they are soooo dirty and even after washing forever, I still have found, ahem “fiber”, i.e. grit and dirt, in them, so I just donate. I may have to try again on them tho 🙂
Great recipe!
Things turning out differently in reality than those well laid plans in your head? Ummm, yep! That would be nearly daily in my kitchen. But I roll with it 🙂
Estelle
November 11, 2010 at 1:17 pmHi Jenna,
you should also try with Comte cheese instead of goat cheese The nuttiness of the cheese is wonderful with leeks. Pair it with a good red wine and enjoy!
Cathy B. @ Bright Bakes
November 11, 2010 at 1:27 pmlove leeks! And I happen to have a bunch left from “cleaning out the garden”…nice and simple preparations like this never hurt my feelings any! 🙂
love,
cathy b. @ brightbakes
Leah
November 11, 2010 at 2:14 pmFunny you should mention this – just last night I made a proscuitto, goat’s cheese and broccoli tart/quiche and the same thing happened to me. I ended up with a lovely layer of egg batter on the outside of my pie crust… It still tasted good!
Karen (TamaleGirl)
November 11, 2010 at 3:31 pmThis looks freaking AMAZING. I am making it this weekend for sure.
Dee
November 11, 2010 at 6:41 pmHa! I totally LOL’ed at the last part. This really does look amazing. Picturing it now with a green salad. 🙂
ps. Now I want to go to France!
Lacey @ Lake Life
November 11, 2010 at 7:42 pmSo the moral of the story is…avoid holey crusty underwear? 😉
Victoria
January 17, 2011 at 12:10 amBeing a poor student, I substituted ricotta cheese for the goat’s cheese and mixed it in with the cream mixture. It’s in the oven at the moment and smells delicious, but I’m not sure if it will work and be too runny. I’ll let you know how it goes.
Ps: I enjoy your blog over most food blogs because of your focus on basic French food and how you reminisce over Paris. Sigh, France makes you act like a native even when you aren’t even close to it.
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