Savory with just a hint of sweetness, this rich and creamy tart is reminiscent of a Sunday morning quiche with the added earthy tartness of goat cheese. Caroline’s Rosemary–Bell Pepper Jam (found at the Sunday Ojai Farmers’ Market and the Saturday Ventura Farmers’ Market) transforms this humble recipe into even more than the sum of its parts. Serve as an elegant lunch, or starter paired with a simple salad
Ingredients
- 3–4 medium leeks
- 2 tablespoons unsalted butter
- 1 teaspoon fine sea salt
- Freshly ground black pepper
- 7 ounces crème fraîche
- 4 eggs
- 1 tart crust (Use your favorite store-bought or make your own buttery tart dough.)*
- 1 log goat cheese, cut into 1-inch-thick slices
- 1–2 tablespoons honey
Instructions
Preheat oven to 375°F.
Clean the leeks, remove the root end and dark green leaves, using only the white part; halve them lengthwise and cut into thin slices. Rinse any grit off the sliced leeks.
Melt butter in a large sauté pan over medium heat. Add the sliced leeks, season with the salt.
Cook, stirring occasionally, until the leeks are very tender, about 10 minutes. Set aside and cool.
Mix the crème fraîche and 4 eggs together. Stir in the cooled leeks. Season with black pepper.
Lay the tart dough in a 9-inch-round tart pan (or similar). Let the crust fall into place, gently moving it into the edges without stretching the dough (stretching now will cause it to shrink as it bakes).
Add the leek mixture and spread it in an even layer. Top with medallions of goat cheese and drizzle with honey. Set the tart pan on a baking sheet, bake the tart until it’s bubbly and golden, about 35 minutes.
