A delicious dish that works well as a side or as a light entree is this leek and thyme tart. It really showcases the leek – a tasty vegetable belonging to the same family as onion and garlic. Leeks are easy to grow at home in traditional gardens, raised beds, and even tall containers! This tart also features thyme – a staple in most herb gardens. Thyme does well in full sun, and requires little care aside from light pruning after the first year.
- Category: Entree
- butter to grease pan
- 14 ounces can artichoke hearts, drained, chopped
- 1/2 cup fresh chives, chopped
- 2 medium leek
- 1/4 teaspoon nutmeg, ground
- 4 large eggs, beaten
- 1 pie crust
- 1 egg yolk
- 1/2 teaspoon black pepper, ground
- 4 tablespoons butter
- 1 teaspoon salt
- 1/2 cup goat cheese, crumbled
- 1 cup greek yogurt
- To prepare this recipe, begin by placing a baking sheet on the center shelf of the oven and preheat the oven to 375 degrees.
- Very lightly butter the bottom and sides of a 9" diameter tart pan with a removable bottom. Roll out a refrigerated pie crust and press it lightly, but firmly over the bottom and up the sides of the tart pan, being careful not to stretch it. Trim the edges, and then press the dough up about 1/4 inch above the rim of the pan all around. Prick the bottom all over with a fork. Brush some beaten egg over the dough.
- Place the pan on the baking sheet and bake for 20 to 25 minutes until the pastry is golden. Check halfway through the cooking time to make sure that the pastry isn't rising up in the center. If it is, just prick it a couple of times and gently press it back down with the back of a fork. When the crust is done, remove the tart pan, but leave the oven on.
- While the crust is baking, prepare the filling. Cut off the tough green tops of 2 medium leeks, leaving 2 to 3 inches of the tender green portion. Then make a vertical split down the center of each leek, and wash the leeks thoroughly to remove any sand or grit. Cut the leeks into 1/4-inch-thick slices.
- Melt 4 tablespoons of butter in a skillet over medium-low heat, and add the leeks, artichoke hearts, chives, salt, pepper and nutmeg.
- Cook gently, uncovered, for 10 to 15 minutes or until tender. Remove the skillet from the heat.
- In a medium bowl, whisk the crumbled goat cheese, Greek yogurt, and 4 large beaten eggs. Add the leeks and artichoke hearts.
- Pour the mixture into the baked tart crust, and return it to the oven. Bake the tart for 30 to 35 minutes or until its firm in the center and the surface has turned a nice golden brown. Remove it from the oven and allow it to rest for 10 minutes before serving.
- The best way to remove the tart from the tart pan is to ease the edge from the side of the pan with a small knife, and then place the pan on an upturned jar, which will allow you to carefully ease the ring away from the tart. Next, slide a long, thin knife between the pan base and the tart, and ease the tart onto a flat plate or board.