Leeks 101 and A Leek-Goat Cheese Tart

I promise I’m almost done posting recipes with goat cheese in them. I just love Chevre too much, that’s my problem. And as you’ve seen, we have been eating a lot of it lately.

We also love leeks.

My husband requested a savory tart and I knew that leeks and goat cheese were the way to go. I also happened to have a sheet of puff pastry left in my freezer. (I still can’t figure out what I used the other sheet for…)

I couldn’t find the exact recipe I saw awhile back, so I sort of threw things together and hoped it would all work out. It did! We love this tart!

Leek Preparation 101:

Now, if you have never seen or heard of leeks before, this is what they look like–

They are another delicious member of the onion family. And as you can see, they look a lot like really big scallions (green onions.)

The thing to remember when working with leeks is that they are extremely dirty. You must wash them thoroughly before you use them.


(I love how they look sliced with all those rings.)

I use my salad spinner to wash leeks. You don’t want to have a lot of excess water on them after you wash them–especially if you are going to saute them.

I usually do about 3 changes of water just to make sure I get all the dirt or sand out. And I separate the rings, too.

Give them a quick spin and they are ready to use.

_________________________________________________

As I said, we loved this leek tart so much. It was very rich, and we couldn’t eat as much as our eyes wanted us to eat. It went well with a large side salad. I even think if it were cut up into smaller squares, it would make a fabulous appetizer.

Leek-Goat Cheese Tart
original recipe

Ingredients:
1 sheet puff pastry (I like Pepperidge Farms)
3 leeks, sliced–white and light green parts only
2 Tbsp. butter, canola, or olive oil (your choice)
1/4 tsp. sea salt
4 oz. cream cheese
4 oz. goat cheese
1/4 tsp each: dried thyme, rosemary, savory
freshly ground black pepper

Instructions:
Preheat oven to 425 degrees. Roll out puff pastry and place on a parchment lined baking sheet. Bake pastry for 20 minutes, or until puffed and golden. Remove from oven and press down lightly on the top of the pasty with a spatula to release the air.

Meanwhile, heat a large skillet over medium-high heat and add the butter or oil to the pan. Add the leeks and sprinkle with sea salt; saute until they soften and start to take on a bit of golden color. Set aside until ready to use.

In a medium bowl, beat the cream and goat cheese, herbs and black pepper on low until well mixed. (It will be a little “crumbly” in texture, not smooth and creamy. If you’d prefer smooth and creamy, add a bit of cream or milk and beat until smooth.)

Spread, or sprinkle, the cheese mixture evenly over the baked puff pasty. Top with the sauteed leeks.

Lower the oven temperature to 350 degrees and bake the tart for an additional 20 minutes, or until the cheese has melted sufficiently.

Cut into squares and serve. Serves 4-6 as a side dish.

You may also like

12 Comments

  1. I love leeks!

    Another good way to rinse leeks:

    chop off the root end, and slice the leek in half vertically. Then you can fan all of the layers under running water very easily. The demilune cut isn’t as pretty as your “lune”s, though.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.