By French Tart on March 11, 2007
Photo by French Tart
Photo by French Tart
"A very simple and extremely tasty tart that I often make when leeks are in season. You can make your own pastry if you wish - I do when I have lots of time, but this works equally well with good quality ready-made flaky pastry, thus cutting down on time. Try to use small, thin leeks and try to get hold of little pink shallots - it just makes it so colourful when cut and served. This tart freezes beautifully; you just need about 3-4 hours to defrost it and then to reheat it, just pop it into the oven on a low heat for about 10 to 15 minutes. However, it is delicious served and eaten cold as well. Great picnic food or wonderful for a light & elegant luncheon dish. I also serve this at celebrations as part of a finger buffet - it can be baked in a square tin for events like that - making it easier to cut and portion. One point, this is what I would call a soft set tart - so when you take it out of the oven, do not be alarmed if it appears to be too soft; it will set as it cools, making it deliciously creamy and not at all rubbery! N.B. I have called this a bit of a French Tart, just a play on my Zaar name! But, it could be Welsh, using Welsh goat's cheese & Welsh leeks, or even English, you can obtain a wonderful array of English goat's cheeses now."
Serving Size: 1 (206 g)
Servings Per Recipe: 6
"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 Recipe #18185 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."