Tarte au Chèvre

Tarte Au Chèvre is a lovely dish to serve for brunch. Enjoy this light and savory tart with a green salad, crusty bread, and glass of wine.

                                                                Tarte au Chevre
                                                                    adapted from
                                                               The French Market
                                                                 Joanne Harris &
                                                                     Fran Warde

Ingredients

For the pastry shell
1 2/3 cups all-purpose flour
Pinch of salt
4 tablespoons unsalted butter,
   chilled and diced
3 tablespoons ice-cold water

For the filling
3 tablespoons unsalted butter
3 medium leeks, white and pale green
   parts only,  thinly sliced
2/3 cup half-and-half
2 large eggs
Freshly ground black pepper, to taste
5 ounces rindless goat cheese

Directions

To make the pastry shell,  stir the flour and salt in a medium . Add the butter and vegetable shortening and rub it together with your fingertips until the mixture resembles fine crumbs. Stir in the water with a fork until the mixture comes together.  Place on a lightly floured work surface and knead briefly until the pastry is evenly blended,  and shape into a disk. Wrap in plastic wrap and refrigerate for 30 minutes. 

Lightly butter a 9 1/2-inch tart pan. On a lightly floured surface,  roll out the pastry about 1 inch wider than the pan's diameter. Carefully roll the pastry around the rolling pin and unroll onto the pan. Press into the pan and trim off any excess pastry with a small knife. Refrigerate for another 30 minutes. 

Heat the oven to 350 degrees F.  Line the pastry with aluminum foil and fill with dried beans. Bake until the edge of the pastry looks set, about 30 minutes.  Lift off the foil and beans, and bake until the pastry is barely browned,  about 10 minutes more.

For the filling,  melt the butter in a large skillet over medium-low heat. Add the leeks cover, and cook until very tender, about 15 minutes.  Whisk in the half-and-half and eggs, and season with salt and pepper. Pour into the pastry shell.  Top with the cheese and bake until the filling sets, about 45 minutes.  Serve warm or cooled to room temperature.

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