Season: Spring
Prep time: 25 minutes
Cook time: 40-45 minutes
This tart was inspired by Alice Waters. I have made it with the first local spring leeks of the season, and in the fall where the leeks are still plentiful. Either way this tart always receives rave revues. The white truffle oil is optional, it does take it to another level...
A beautiful lunch, served with a radicchio salad, or as a first course for dinner...
Serves 6-8
1 (9 in) pre baked Tart Shell, recipe below
6-7 slender leeks
1 1/2 tbsp. unsalted grass-fed butter
6 oz. goat cheese (fresh/aged, room temperature is best)
1 large egg
1/2 cup creme fraiche
1/2 cup milk
sea salt and fresh white pepper (black will do fine as well)
2 tsp. chopped thyme leaves
Preheat the oven to 400 F.
Keep the pre baked tart shell on it’s baking pan.
This is a basic tart shell to be used for sweet and savory tarts.
1 cup plus 2 Tablespoons Bob’s all purpose gluten free flour
1 teaspoon sugar (pure cane or coconut sugar )
1/8 teaspoon sea salt
1 1/2 teaspoons xanthan gum
1 stick unsalted butter in chunks ( cold )
1/2 teaspoon vanilla extract mixed with 3 tablespoons ice water.
Using a mixer with a paddle attachment, or a food processor, blend the flour, salt, sugar,and Xanthin gum, ( If using gluten free flour) then work in the butter gradually, until course crumbs are formed. Add the vanilla with just enough water for the dough to come together. ( do not over mix ) .Then shape the dough into a disk. Wrap it in plastic wrap and chill for 15 minutes.
Roll the dough into a 10 inch circle and drape it over a 9 inch tart pan with a removable rim. Work the edges with your fingers so that the dough stands about 1/4 inch above the rim, and is about 1/4 inch thick. Prick the bottom with a fork in 8-9 places Freeze for 20 minutes while you preheat the oven to 425 F .
3. Place the frozen tart shell on a sheet pan and bake until it’s lightly colored. ( about 15 minutes Check after 13 minutes and prick any swollen pockets of dough with the tip of knife.
Side Note : Bobs Gluten free all purpose flour, plus 1 1/2 teaspoons Xanthan gum,( this addition to the flour is essential)
Using parchment paper or wax paper to roll the dough on, makes it easier to flip the dough over the tart pan.
Filling
Slice the leeks into thin rounds, separate them, and wash them well in a bowl. (separate them while they are in the water, it is much easier)
Lift them into a stainer. Melt the butter in a medium skillet, add the leeks with any water clinging to them, and cook over medium heat until tender, and slightly browned. 10-13 minutes.
Season with salt and pepper to taste
Beat the goat cheese with the egg until fairly smooth, then stir in the milk, creme fraiche, a pinch of salt and a dash of white pepper.
Lay out the cooked leeks on the bottom of the tart pan.
Pour the custard into the shell ( if using, drizzle white truffle oil over the tart ) and bake until golden brown and puffed. About 30 minutes. Right out of the oven, sprinkle thyme leaves over the top.
Remove the tart from the pan and transfer to a round serving dish. Serve Warm.
Cooks Note: Join us in Asheville, for gluten-free cooking classes. Seasonal cooking classes to be offered are Keto, Paleo, Low-Carb Pizza Making, Vegan , and gluten-free Italian, to name a few.