Recipe for Leek & Goat Cheese Tarts

Ingredients:

1 (9 in) pre-baked tart shell

6-7 slender leeks

1 1/2 tbsp. unsalted grass-fed butter

6 oz. goat cheese (room temperature)

1 large egg

1/2 cup creme fraiche

1/2 cup milk or nut milk

sea salt and fresh white pepper

(black will do fine as well)

2 tsp. chopped thyme leaves

Filling Method

Slice the leeks into thin rounds, separate them, and wash them well in a bowl. Separating them while they are in the water is more manageable. Lift them into a strainer.

Melt the butter in a medium skillet. Add the leeks with any water clinging to them and cook over medium heat until tender and slightly browned, 10-13 minutes—season with salt and pepper to taste.

In a large bowl, beat the goat cheese with the egg until reasonably smooth, then stir in the milk, creme fraiche, a pinch of salt, and a dash of white pepper. Lay out the cooked leeks on the bottom of the prebaked crust. Pour the custard into the shell and bake until golden brown for about 30 minutes. Right out of the oven, sprinkle thyme leaves over the top.

Lower the oven to 400 degrees to cook the filling in the pre-baked crust.

Pie Crust Method - Preheat the oven to 425 F.

1 cup plus 2 tablespoons of Bob’s all-purpose gluten-free flour

1 teaspoon sugar (pure cane or coconut sugar)

1/8 teaspoon sea salt

1 1/2 teaspoons xanthan gum

1 stick unsalted butter in chunks (cold)

1/2 teaspoon vanilla extract mixed with three tablespoons of ice water.

Blend the flour, salt, sugar, and Xanthin gum (if using gluten-free flour). Then, work in the butter gradually until coarse crumbs are formed. Add the vanilla with just enough ice water for the dough to come together (do not overmix). Then, shape the dough into a disk. Wrap it in plastic wrap and chill for 15 minutes.

Roll the dough into a 10-inch circle and drape it over a 9-inch tart pan with a removable rim. Work the edges with your fingers so the dough stands about 1/4 inch above the rim and is about 1/4 inch thick.

Prick the bottom with a fork in 8-9 places. Freeze for 20 minutes while preheating the oven to 425. Place the frozen tart shell on a sheet pan and bake until it’s lightly colored—about 15 minutes. Check after 13 minutes and prick any swollen pockets of dough with the tip of a knife.

Keep the pre-baked crust on its baking pan.

Laurie Richardone is a seasonal gluten free chef and certified health coach. To work with Laurie, visit LaurieRichardone.com