LEEK-AND-GOAT-CHEESE TART WITH RYE CRUST
This rustic-yet-elegant tart combines buttery leeks and scallions with creamy, bright goat cheese, and cradles them together inside a crisp and tender rye-flour crust.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h50m
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. On a lightly floured surface, roll dough into an 11-by-14-inch rectangle, about 1/8 inch thick. Fit into an 8-by-11-inch fluted tart pan with a removable bottom; trim edges. Dock bottom with a fork and refrigerate 20 minutes.
- Line chilled dough with parchment and fill with dried beans or pie weights; bake until dry to the touch, 35 to 40 minutes. Carefully remove beans and parchment and bake until golden brown all over, 10 to 15 minutes more. Transfer to a wire rack and let cool at least 30 minutes. (Baked crust can wrapped in plastic and stored at room temperature up to 1 day.)
- Melt butter in a large skillet over medium heat. Add leeks, season with salt and pepper, and cook, stirring gently, until just turning light golden, about 2 minutes. Add 1/4 cup water; cover and cook until just tender, 3 to 5 minutes. Add scallions and cilantro; remove from heat. Season with salt and pepper and let cool 15 minutes.
- Meanwhile, in a food processor, combine cheese, eggs, milk, cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper; pulse to combine. Pour into crust. Top with leek mixture, spreading evenly. Bake until set in center, 22 to 25 minutes. Transfer to wire rack and let cool in pan at least 15 minutes. Serve warm or at room temperature. (This tart is best eaten the day it is made, but can also be refrigerated, wrapped in plastic, up to 2 days.)
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Ajweh Ryan
[email protected]This was my first time making a tart, and it turned out great! The crust was flaky and the filling was creamy and flavorful. I will definitely be making this again.
Sheena Downs-Harley
[email protected]This tart is a great way to use up leftover leeks. I also added some chopped fresh herbs to the filling, which gave it a nice pop of flavor.
M Hafeez jutt
[email protected]I added some chopped bacon to the filling, which gave it a nice smoky flavor. I also used a sharp cheddar cheese instead of goat cheese, and it was delicious.
Hanif Molla
[email protected]I used a gluten-free flour blend to make the crust, and it turned out great. This tart is a great option for people with gluten sensitivities.
tera bap ff
[email protected]This tart was a bit more work than I expected, but it was worth it. The end result was a delicious and impressive dish.
Xavia here
[email protected]I'm not a big fan of goat cheese, but this tart was still delicious. The leeks and rye crust were the perfect complement to the cheese.
Florence Nakayima
[email protected]This tart is perfect for a light lunch or dinner. It's also easy to make ahead of time, which is a bonus.
Put Asmile
[email protected]I made this tart for a potluck and it was a hit. Everyone loved the combination of flavors and textures.
Rawan Al_Shabatat
[email protected]This tart is a great way to use up leftover leeks. I also added some chopped fresh herbs to the filling, which gave it a nice pop of flavor.
FAZI BUTT
[email protected]The tart was a bit too rich for my taste, but my husband loved it. I think next time I will use less goat cheese.
AG JOHIR UDDIN
[email protected]I thought the leek and goat cheese tart was just okay. The crust was a bit dry and the filling was not as flavorful as I had hoped. I might try it again with a different recipe.
Mary Nyachwo
[email protected]This tart was absolutely delicious. The leek and goat cheese filling was rich and flavorful, and the rye crust was perfectly flaky. I will definitely be making this again.
Cj Nin
[email protected]I made this tart for a dinner party and it was a huge success. Everyone loved it! The crust was flaky and the filling was creamy and flavorful. I highly recommend this recipe.
Eddie Mhundwa (Wawie)
[email protected]The leek and goat cheese tart was a delicious and easy-to-make dish. I used a store-bought rye crust to save time, and it worked perfectly. The filling was creamy and flavorful, and the leeks added a nice sweetness. I will definitely be making this t
Louis Granados
[email protected]I followed the recipe exactly and the tart turned out perfectly. The crust was flaky and the filling was creamy and flavorful. I served it with a side salad and it was a hit with my family.
Sandra Odasan
[email protected]This leek and goat cheese tart with rye crust was a delightful culinary experience. The combination of flavors and textures was simply exquisite. The leeks provided a subtle sweetness, while the goat cheese added a tangy creaminess. The rye crust was