Chevre and Leek Tart Recipe

How to make it

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• Preheat the oven to 375F.
• Either make your own pastry or use ready-made pastry for a one-crust pie.
• Roll it to 11 inches and carefully fit it into the 10" tart pan (fitted with the removable bottom).
• Line the tart shell with aluminum foil, and weight down the foil with dry beans or pie weights.
• Bake the pastry for 10 minutes; remove foil and let shell cool
• before filling it.
• Rinse the sliced leeks thoroughly to clean any sand or grit; pat dry in
• a towel.
• Sauté the leeks in butter in a wide skillet over medium-low
• heat until they are soft but not brown.
• Place the leeks to the tart shell.
• In a bowl, whisk together the remaining ingredients.
• Pour this mixture over the leeks and return the tart to the oven to finish baking.
• It will bake for approximately 30 minutes or until the top is lightly
• browned and springs back when gently pressed.
• Let the tart cool for at least 20 minutes before serving.