Goat Cheese and Leek Tart with Herb Salad
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Prep time: 
Cook time: 
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Serves: 6-8
 
Ingredients

  • TART CRUST
  • 1.5 cups all-purpose or whole wheat flour (I used whole wheat)
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • ¾ cup butter, chilled and cut into cubes
  • 1 egg
  • 2 teaspoons apple cider vinegar
  • 3 tablespoons cold water, or as needed
    FOR THE FILLING
  • ½ lb sliced bacon, cut into ½ inch dice
  • 1 tablespoon unsalted butter
  • 3 leeks, white and light green parts only, cut into ½ inch dice
  • 2 large cloves garlic, chopped
  • ¼ cup chicken broth
  • ¼ pound chevre at room temperature
  • ½ cup sour cream, at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepperFOR THE HERB SALAD
  • ½ cups firmly packed basil leaves
  • ¼ cups firmly packed fresh flat leaf parsley
  • ¼ cup cup of fresh chives (1 inch length)
  • ¼ cup firmly packed baby arugula
  • ¼ cup chervil leaves (optional)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoon fresh tarragon leaves
  • grated zest of 1 lemon
  • ¼ cup extra-virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • balsamic vinegar
Preparation Instructions
  1. To make the tart crust, place the flour, salt and baking powder into a bowl and mix together.
  2. Cut the butter in with a pastry blender until the mixture resembles course sand.
  3. In a small bowl combine the egg, vinegar and water, stir to break the egg up and then add the mixture to the flour mixture. Cut with the pastry blender just until moistened.
  4. Roll the dough out and place into a pie plate and refrigerate about 30 minutes.
  5. Once the dough is thoroughly chilled, preheat your oven to 375˚. Place a piece of parchment on the pie crust and some pie weights if you have them, if not dried beans work great.
  6. Bake the crust about 15 minutes, remove from the oven and allow to cool while you make the filling.
    FOR THE FILLING
  7. In a skillet over medium-high heat, cook the bacon, stirring occasionally, until crisp. Transfer to paper towels to drain.
  8. Pour out all but 1 tablespoon of the bacon fat from the pan, add the butter and return the pan to medium heat.
  9. Add the leeks and garlic and cook, stirring until the leeks soften. Stir in the broth. Reduce the heat to low, cover and simmer until the leeks are stewed and tender, about 8 minutes more.
  10. Uncover, increase the heat to high and cook, stirring often, until the broth has completely evaporated, about 4 minutes. Set aside to cool slightly.
  11. In a medium mixing bowl, mash together goat cheese and sour cream with a fork. Add the eggs, thyme, salt and pepper and whisk until smooth. Stir in the leeks and the cooled bacon.
  12. Carefully pour the mixture into the tart shell.
  13. Bake the tart until the filling is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes.
  14. Let cool on a wire rack for 10 minutes before serving.
    FOR THE HERB SALAD
  15. In a large bowl, toss together the basil, parsley, chives, arugula, chervil (if using), and tarragon. Sprinkle with the lemon zest and juice, drizzle with the oil, season with salt and pepper, and toss again.
  16. The tart can be served warm or at room temperature with a drizzle of balsamic over each piece.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/04/goat-cheese-and-leek-tart-with-herb-salad/