Goat's Cheese, Shallot and Leek Tart - a Bit of a 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."
 
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photo by French Tart photo by French Tart
photo by French Tart
photo by Dragonfly 711 photo by Dragonfly 711
photo by Lalaloula photo by Lalaloula
photo by Lalaloula photo by Lalaloula
photo by Lalaloula photo by Lalaloula
Ready In:
1hr
Ingredients:
8
Yields:
1 Tart
Serves:
6
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ingredients

  • 230 g ready-made flaky pastry dough (9 ozs)
  • 340.19 g leeks, cleaned, trimmed weight
  • 226.79 g firm goat cheese (rindless)
  • 3 large free-range eggs, beaten
  • 7 fluid ounce creme fraiche or 7 fluid ounce double cream
  • 4 pink shallots, trimmed and finely diced
  • salt
  • fresh ground black pepper
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directions

  • You will need a 7½ inch (19 cm) diameter fluted quiche tin with a removable base, 1¼ inches (3 cm) deep, very lightly buttered, and a small, solid baking sheet.
  • Pre-heat the oven to gas mark 5, 375°F (190°C) and pop the baking sheet in to pre-heat on the centre shelf.
  • Now prepare the leeks. First, take the tough green ends off & discard them; leave some of the lighter green & then make a vertical split about halfway down the centre of each one and clean them by running them under the cold-water tap while you fan out the layers – this will rid them of any hidden dust and grit. Then slice them in half lengthways and chop into ½-inch (1 cm) slices.
  • Next, in a medium-sized frying pan, melt the butter over a gentle heat and add the leeks, shallots and some salt. Give it all a good stir and let them cook gently, without a lid, for 10-15 minutes or until the juice runs out of them. Then you need to transfer them to a sieve set over a bowl to drain off the excess juice. Place a saucer with a weight on top of them to press out every drop.
  • Roll it out into a circle on a lightly floured surface. As you roll, give it quarter turns to keep the round shape and roll it as thinly as possible. Now transfer it, rolling it over the pin, to the tin. Press it lightly and firmly over the base and sides of the tin, easing any overlapping pastry back down to the sides, as it is important not to stretch it. Now trim the edges and press the pastry up about ¼ inch (5 mm) above the rim of the tin all round, and then prick the base all over with a fork.
  • After that, paint some of the beaten egg for the filling over the base and sides. Now place the tin on the baking sheet and bake for 20-25 minutes or until the pastry is crisp and golden. Check halfway through the cooking time to make sure that the pastry is not rising up in the centre. If it is, just prick it a couple of times and press it back down with your hands.
  • While the pastry case is pre-baking, crumble the goats' cheese with your hands, and then gently combine it with the leeks & shallots in the sieve. Now, in a jug, mix the beaten eggs with the crème fraîche or double cream, seasoning with just a little salt (there is some already in the leeks) and a good grinding of freshly milled black pepper.
  • As soon as the pastry case is ready, remove it from the oven; arrange the leeks, shallots and cheese all over the base. Pour the cream and egg mixture over the top of the cheese, shallots & leeks, then put the tart back on the baking sheet with the oven shelf half pulled out, then gently slide the shelf back in and bake the tart for 30-35 minutes, until it's firm in the centre and the surface has turned a lovely golden brown.
  • Next, remove it from the oven and allow it to settle for 10 minutes before serving. These 10 minutes is important, as it will be much easier to cut into portions. The best way to remove the tart from the tin is to ease the edges from the sides of the tin with a small knife, then place it on an upturned jar or tin, which will allow you to carefully ease the sides away.
  • Next slide a palette knife or wide fish slice underneath and ease the tart on to a plate or board ready to serve, or simply cut it into portions straight from the tin base.
  • Serve for picnics, light lunch with mixed salad and baked potatoes or as finger food for a buffet.

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Reviews

  1. 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.
     
  2. 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! ;-)
     
  3. 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!
     
  4. 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.
     
  5. 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.
     
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Tweaks

  1. 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!
     

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<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. 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