Very good tart and easy to make. I was a little unnerved with the two page recipe that printed out, but really, when using a pre-made pie crust, it was a cinch. Saute the leeks and shallots, add the goat cheese, put in pre-baked crust, top with eggs and cream. Aside from waiting for the pie crust to pre-bake and the actual baking of the tart, it comes together in under 15 minutes. I made it as a dish for a vegetarian's birthday dinner and it was well received. Aside from tasting very good, it was also a very good looking tart. I will definitely make again and am eager to try variations of filling and try making appetizer portions with the same filling. Thanks for the recipe.
Mmmmm, what a tasty tart indeed! We devoured every bite of this delicious concoction! YUM! The shallots and leek make this a very mild and delicious variation of the classic German onion pie, that we love. The goats cheese adds a lovely tang and creamyness to the tart, that makes it even more yummy. A perfect savoury tart to serve for guests on a summers day. For the crust I used Quick n Easy Quiche Crust using all whole spelt flour, which added a nice nutty flavour. This will surely be made again in our house. THANK YOU SO MUCH for sharing your recipe here with us, FT! Made and reviewed for Undercover-an event in the Photo Forum June 2010.
This is too good to be true. I made this along with roasted potatoes and onions, a mixed greens salad with vinaigrette, and a wonderful Australian Shiraz, and my sister proclaimed it her new favorite meal. We couldn't stop talking about how good it was! I couldn't fit all the goat cheese even though my pan was a bit bigger than suggested (at 8 1/2 inches), so I probably used about 6 oz. It is so decadent - what a treat! I will absolutely be making this again. Thanks for posting such a fabulous recipe. But then you always do, Tarty! ;-)
Very tasty tart! This was part of a buffet I organised for 20. Made the pastry with gluten & wheat-free flour & used soya milk instead of cream, as one of the party has food intolerences. Picked the leeks and shallots the day before! Everyone enjoyed this and I would certainly make it again but with 'normal' pastry!
although i mishandled the pastry - i am just not good with pastry - and only had 4 ounces of goat cheese - i made up the balance with ricotta - this recipe was still superb.
I make something similar, only I don't use leeks. I use baby candies. Mild and delicious! I grow my own shallots and use heavy cream. Definitely will try the leeks next time for that cucumber taste without the bitterness of scallions which I also grow. Yummy! I have beads that I put in my crust to keep it from popping up and they work great. Got tthem from the King Arthur Flour Catalog. Before that I was using two spoons cross-wise. But I like the beads better! Love this! Jelly
Oh my goodness was this ever good. I was really nervous about making it because I can NOT bake and I was afraid I would screw it up and ruin a bunch of goat cheese, but it went together just exactly like you said it would and was it ever wonderful!! The only thing that I did differently is use herbed goat cheese instead of plain because it was on sale and it was really really good. I'm a little more confident with making tarts now thanks to this one thanks so much for posting!!! (ZWT III)
You've posted another winner, FT! This is so good. We love Chevre, and this had lots of it in it. Served this as a side to some salmon filets, and it was a great combination. I will make this again in the summer to eat cold for a dinner in the garden! Thanks for posting.