Shelly's Recipe

CHEVRE, LEEK, AND SHALLOT TART

Category: Quiche and Savory Tarts / Tartlettes

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 cup creme fraiche
1/2 tsp salt (or to taste)
1/2 tsp freshly ground black pepper

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

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.

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 inch above the pan.

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).

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

In another bowl, combine the eggs, creme fraiche, salt to taste, and pepper. Sprinkle leek, shallot, and cheese mixture into the bottom of your pastry shell. Pour your egg mixture over. Carefully place your filled tart onto preheated baking sheet. Bake about 30 to 35 minutes, until the middle is firm and the tart is golden brown. 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.

NOTE: 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.

While it tastes great hot, this tart is probably best when eaten at room temperature.