Tarte au chèvre et aux poireaux

Serves : 4 people

Preparation : 45 minutes

Cooking : 30 minutes

Ingredients

For the dough
8.8 oz of flour full (T110) or complete (T150)
3.5 oz of butter
3.4 fl oz of water
1 pinch of salt

For the filling
4 leeks
1 small log of goat cheese
3 eggs
6.8 fl oz of crème fraîche
0.7 oz of butter
nutmeg
salt and pepper

Kitchen utensils
chef's knife
pie pan
mixing bowl
pastry whisk

Instructions

Making the shortcrust pastry

For instructions on how to make shortcrust pastry, see the recipe.

Filling and baking

Prepare the leeks.
Start by cutting off the root end, and on the other side, slice off the green part, leaving a few centimeters intact.
Next, make a lengthwise slit in the leeks, about 1 cm deep.
Remove the outer leaves if they are yellow or wilted.
Rinse the slit leeks under running water, spreading the leaves apart and making sure to remove any dirt trapped between them.
Sauté the leeks in butter over low heat for 20 minutes.
Meanwhile, whisk together the crème fraîche and eggs in a mixing bowl.
Season with salt and pepper, and grate some nutmeg over the mixture.
Preheat the oven to 200°C.
Butter a pie pan and press the dough into it.
Prick it with a fork to prevent it from puffing up while baking.
First, arrange the leeks on the bottom of the tart shell.
Cover with the tart filling.
Finally, arrange the goat cheese rounds on top.
Let it cook for 30 minutes.
Enjoy this delicious tart right away, while it’s still piping hot and the golden cheese is still crispy!

Notes

WHAT TO DRINK WITH THIS GOAT CHEESE AND LEEK PIE? Opt for a dry, crisp white wine like a Sancerre, a Muscadet, or an unoaked Chardonnay, which balances the sweetness of the leeks with the bold flavor of the cheese.