Savory Goat Cheese Tart with Leeks

[A note from Linda - the recipe calls for creme fraiche, this is a very slightly sour cream that you can make at home:

1 to 2 tablespoons cultured buttermilk
2 cups heavy cream (pasteurized, not ultra pasteurized or sterilized, and with no additives)

Combine the buttermilk and cream in a saucepan and heat only to tepid (not more than 85 degrees on an instant reading thermometer). Pour into a clean glass jar. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using. The cream will keep about 2 weeks in the refrigerator.]

Ingredients

1 (9-inch) prebaked tart shell
6 slender leeks (an inch or less across)
1 tablespoon unsalted butter
6 ounces goat cheese
1 large egg
½ cup creme fraiche
½ cup milk
sea salt and freshly ground white pepper
2 teaspoon chopped thyme leaves

Procedure

1. Preheat the oven to 400 degrees. Keep the prebaked tart shell on its baking pan.

2. Slice the leeks into thin roungs, separate them, and wash them well in a bowl of water. Lift them into a strainer. Melt the butter in a medium skillet, add the leeks with any water clinging to them, and cookover medium heat until tender, 10 to 12 minutes. Season with salt and pepper to taste.

3. Beat the goat cheese with the egg until fairly smooth, then stir in the milk, creme fraiche, pinch of salt, and a little white pepper. Pour the custard into the shell and bake until golden and putted, about 30 minutes. Scatter the thyme leaves over the top. Remove the tart from the pan and transfer to a round serving platter. Serve warm.

Serves 6-8, serve on a bed of lightly dressed lettuce leaves for lunch, or light dinner.

From Local Flavors, by Deborah Madison.

Last updated: June 2, 2007