Printable Recipe: Chevre, Leek, and Shallot Tart Recipe

Chevre, Leek, and Shallot Tart Recipe

This tart is very adult, but since it looks like pie and tastes smooth and creamy, kids love it, too. You can choose to either do your own pastry, or buy pre-made pastry -- whatever you've got time for. While it tastes great hot, this tart is probably best when eaten at room temperature. Which is what makes it a perfect picnic food!

When you're cooking this, don't worry if it looks a little too soft when you take it out of the oven. When it cools it sets up perfectly-- and won't be rubbery and weird the way some quiche-type recipes can be. Recipe serves about 6.

Ingredients:
1 (8 oz.) prepared pie crust
12 oz. cleaned, trimmed leeks, sliced into 1/2" slices
4 shallots, diced fine
1/2 tbsp. butter
Pinch salt
8 oz. Chevre cheese (firm goat cheese), rind trimmed
3 lg. eggs, beaten
7/8 C. creme fraiche
1/2 tsp. salt (or to taste)
1/2 tsp. freshly ground black pepper

Instructions: 1. Preheat the oven to 375 degrees F and place the rack at the center of the oven. Lightly grease (with butter) a 7 1/2" quiche pan.

2. Melt butter in a skillet. Toss leeks and shallots with a small amount of salt. Cook on med-low heat 10-15 minutes, until cooked through. To keep the tart firm, you now need to get every last bit of liquid out of them. Drain your veggies in a fine-mesh strainer, pressing lightly to get out as much liquid as possible.

3. On a floured surface, roll out your pastry dough until it's very thin. Carefully place it in your prepared quiche pan, and press dough against bottom and into grooves. Don't pull or stretch the dough, or it will break or thin out too much during cooking. Trim the edges to about 1/2 to 3/4" over the edge of the pan. Pinch the edges down until the edge rises just 1/4" above the pan.

4. Prick prepared dough all over with a fork. Fill the bottom with pastry weights or dry beans to weigh it down. Bake 20-25 minutes, until golden. Remove from oven and remove weights. Place a baking sheet in the oven to preheat while you prepare the filling (cooking on a baking sheet will help to cook the filling more evenly).

5. To make filling, crumble your goat cheese into a small mixing bowl. Stir in drained leeks and shallots.

6. In another bowl, combine the eggs, creme fraiche, salt to taste, and pepper.

7. Sprinkle leek, shallot, and cheese mixture into the bottom of your pastry shell. Pour your egg mixture over.

8. Carefully place your filled tart onto your preheated baking sheet. Bake about 30 minutes, until the middle is firm and the tart is golden brown. Depending on your oven, it may take a little longer.

9. Let rest 15 minutes, or cool completely before slicing and serving. To remove it easily from the quiche pan, run a knife along the grooves under the crust to loosen it before removing the sides.