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Goat-cheese Leek Tart (as seen in everyday FOOD from the kitchen of Martha Stewart Living)

--1 bunch leeks, white and pale
green parts only, thinly sliced
into half-moons and washed
well (about 2 cups)
--1 tablespoon olive oil
--coarse salt and ground pepper
--6 ounces soft goat cheese,
room temperature
--2 ounces cream cheese,
room temperature
--2 tablespoons milk
--3 large egg yolks
--1 teaspoon chopped fresh
thyme (or 1/4 teaspoon dried)
1 store-bought refrigerated
pie crust (for a 9-inch pie)


1. Preheat oven to 350 degrees, with rack on lowest shelf. In a medium bowl, toss leeks with oil, and season with salt and pepper. Set aside.

2. In a medium bowl, whisk together goat cheese, cream cheese, milk, and 2 egg yolks, and thyme. Lightly season with salt and pepper. In a small bowl, beat remaining egg yolk with 1 tablespoon water, for egg wash.

3. Place pie crust on a rimmed baking sheet. Spread goat cheese mixture on crust, leaving a 2-inch border. Top with leeks. Fold edge of dough over filling, Pinching folds together to seal. Brush dough with egg wash.

4. Bake until crust is golden brown, about 1 hour. Let cool completely on a wire rack. Cut into wedges; serve.


This recipe calls for store bought pie dough. Usually, this is found in the refrigerator section where the eggs and butter are. Pilsbury makes a 2 pack. Do not use frozen shells. I think it would also be good with puff pastry. "a rimmed baking sheet" refers to a cookie sheet with sides, jelly roll pan, even a sheet cake pan would work. The center is left open.