I have never cooked with leeks before, but this recipe just called out to me when I stumbled upon it on one of the baking blogs that I follow. I thought it looked elegant, different, and CHEESY, so I was all for it.
I didn't LOVE the idea of using refrigerated pie crust, but I also wasn't opposed enough to actually attempt to make my own crust. Also, I forgot to buy cream cheese, so we just used all goat cheese. The cheese mixture was a little liquidy (which we handled very gracefully, right Abby?), and the cream cheese might have fixed that problem.
All in all, this was pretty easy to make, and I found it quite yummy. I think it would be pretty to display at a party, or even make little baby tarts!
(The pictures above show the tart being served with Wheatberry, Lentil, Caramelized Onion, and Feta salad. It was okay, but obviously not good enough to be featured in a Y.O.Y. blog post...)
INGREDIENTS
1 Pillsbury refrigerated pie crust
1 bunch leeks, white & pale green parts only, thinly sliced into half moons and washed well (see tips below)
1 TBSP extra-virgin olive oil
coarse salt & pepper
4 oz. herb & garlic goat cheese, room temp
2 oz. plain goat cheese, room temp
2 oz. cream cheese, room temp
2 TBSP milk
3 egg yolks, divided
1/4 tsp dried thyme
DIRECTIONS
Preheat the oven to 350 with rack on the lowest shelf. Line a baking sheet with parchment.
Toss washed and dried leeks with oil, salt & pepper.
Beat together the goat cheese, cream cheese, milk, TWO of the egg yolks and thyme until smooth. Lightly season with salt & pepper.
Place the pie crust on the baking sheet.
Spread goat cheese mixture on top, leaving a 2-inch border.
Top with leeks.
Fold edge of crust over the filling, pinching folds together to seal.
With a fork, beat together the remaining egg yolk with 1 TBSP water. Use a pastry brush to apply to dough.
Bake until the crust is golden brown, about 45-55 minutes. Let cool completely on a wire rack. Cut into wedges and serve at room temperature.
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