Makes 6 servings.
- Pastry for a 12 x 3" rectangular tart pan
- 5 leeks, split, well washed, and julienned
- 2 Tbsp. olive oil
- Salt and pepper, to taste
- 8 egg yolks
- 2 c. heavy whipping cream
- 4-1/2 oz. Joan of Arc® Goat Cheese Log with Peppadew
- 8 strawberries, hulled and diced
Preheat the oven to 400° F. Fit the pastry into a 12 x 3-inch fluted tart pan with a removable bottom. Chill for 15 minutes. Line with foil and fill with pie weights. Bake for 10 minutes. Remove foil and weights, and bake for another 5 minutes.
Put julienned leeks in a roasting tin, drizzle with oil, and season with salt and pepper. Roast for 15 minutes. Set aside to cool.
Reduce oven temperature to 375° F.
Beat together egg yolks and cream, and season with salt and pepper. Arrange the leeks over the base of the baked pastry. Pour cream mixture over leeks. Slice the goat cheese thinly, and dot over the top of the tart. Sprinkle with strawberries and bake for 30 minutes, or until custard has just set. Cut into 2-inch strips and serve.
This is best made just before serving; however you can prepare it the day before as long as you reheat it slowly to an internal temperature of 145° F.
This tart is delicious warm, but it is very versatile and can be served at room temperature as well. Pair it with a salad for a light plated lunch, or feature it on your breakfast or brunch buffet.
Change the leeks to red onions, goat cheese to Roquefort cheese, and strawberries to blueberries.
This is great for an end-of summer breakfast or brunch; serve with a light white wine or pale ale.