Best 3 Leek And Goat Cheese Tart With Rye Crust Recipes

Indulge in a culinary delight with the Leek and Goat Cheese Tart with Rye Crust, a delectable dish that tantalizes taste buds with its harmonious blend of flavors and textures. This savory tart features a flaky rye crust, a creamy goat cheese filling, and tender leeks that caramelize to perfection. It's not just one recipe, but a collection of culinary experiences waiting to be explored. Embark on a journey of taste as we delve into the secrets behind this exquisite dish, uncovering the perfect balance of flavors and the techniques that bring it all together. Prepare to be captivated by the symphony of tastes and textures that await you in this remarkable Leek and Goat Cheese Tart with Rye Crust.

Additional Recipes to Discover:

1. **Flaky Rye Crust:** Master the art of creating a perfectly flaky rye crust that serves as the sturdy base for the tart. This recipe provides step-by-step instructions and tips for achieving the ideal texture and flavor.

2. **Creamy Goat Cheese Filling:** Learn the secrets of crafting a velvety smooth and tangy goat cheese filling. Discover the perfect balance of creaminess and tang, ensuring that the filling complements the other ingredients harmoniously.

3. **Caramelized Leeks:** Embark on a culinary journey of caramelizing leeks to perfection. This recipe guides you through the process of achieving tender and flavorful leeks that add a touch of sweetness and complexity to the tart.

4. **Assembly and Baking:** Bring all the elements together with expert guidance on assembling and baking the tart. Learn how to carefully layer the filling and leeks onto the crust and achieve the perfect golden-brown crust that locks in all the flavors.

Here are our top 3 tried and tested recipes!

GOAT-CHEESE LEEK TART

Goat-Cheese Leek Tart image

This tart showcases the thyme flavoring of the goat cheese filling.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 1h15m

Number Of Ingredients 9

Ingredients

1 bunch leeks, white and pale green parts only, thinly sliced into half-moons and washed well (about 2 cups)
1 tablespoon olive oil
Coarse salt and ground pepper
6 ounces soft goat cheese, room temperature
2 ounces cream cheese, room temperature
2 tablespoons milk
3 large egg yolks
1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried)
1 store-bought refrigerated pie crust (for a 9-inch pie)

Steps:

Preheat oven to 350 degrees, with rack on lowest shelf. In a medium bowl, toss leeks with oil, and season with salt and pepper. Set aside.
In a medium bowl, whisk together goat cheese, cream cheese, milk, 2 egg yolks, and thyme. Lightly season with salt and pepper. In a small bowl, beat remaining egg yolk with 1 tablespoon water, for egg wash.
Place pie crust on a rimmed baking sheet. Spread goat-cheese mixture on crust, leaving a 2-inch border. Top with leeks. Fold edge of dough over filling, pinching folds together to seal. Brush dough with egg wash.
Bake until crust is golden brown, about 1 hour. Let cool completely on a wire rack. Cut into wedges; serve.

LEEK-AND-GOAT-CHEESE TART WITH RYE CRUST

Leek-and-Goat-Cheese Tart with Rye Crust image

This rustic-yet-elegant tart combines buttery leeks and scallions with creamy, bright goat cheese, and cradles them together inside a crisp and tender rye-flour crust.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h50m

Number Of Ingredients 11

Ingredients

Unbleached all-purpose flour, for dusting
1 recipe Rye Black-Pepper Brisée
3 tablespoons unsalted butter
3 to 4 leeks (about 2 1/2 pounds total), cut into 1/2-inch-thick rounds, well washed, and drained (about 4 cups)
Kosher salt and freshly ground pepper
1 bunch scallions, cut crosswise into 1/4-inch-thick slices (1 cup)
2 tablespoons chopped fresh cilantro, plus sprigs for serving
2 ounces fresh goat cheese
2 large eggs
2 tablespoons whole milk
2 tablespoons heavy cream (or 2 more tablespoons milk)

Steps:

Preheat oven to 375°F. On a lightly floured surface, roll dough into an 11-by-14-inch rectangle, about 1/8 inch thick. Fit into an 8-by-11-inch fluted tart pan with a removable bottom; trim edges. Dock bottom with a fork and refrigerate 20 minutes.
Line chilled dough with parchment and fill with dried beans or pie weights; bake until dry to the touch, 35 to 40 minutes. Carefully remove beans and parchment and bake until golden brown all over, 10 to 15 minutes more. Transfer to a wire rack and let cool at least 30 minutes. (Baked crust can wrapped in plastic and stored at room temperature up to 1 day.)
Melt butter in a large skillet over medium heat. Add leeks, season with salt and pepper, and cook, stirring gently, until just turning light golden, about 2 minutes. Add 1/4 cup water; cover and cook until just tender, 3 to 5 minutes. Add scallions and cilantro; remove from heat. Season with salt and pepper and let cool 15 minutes.
Meanwhile, in a food processor, combine cheese, eggs, milk, cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper; pulse to combine. Pour into crust. Top with leek mixture, spreading evenly. Bake until set in center, 22 to 25 minutes. Transfer to wire rack and let cool in pan at least 15 minutes. Serve warm or at room temperature. (This tart is best eaten the day it is made, but can also be refrigerated, wrapped in plastic, up to 2 days.)

GOAT CHEESE-LEEK TART

Goat Cheese-Leek Tart image

Categories Cheese Bake Goat Cheese Leek

Yield serves 4

Number Of Ingredients 11

Ingredients

1 bunch leeks, white and light green parts only, thinly sliced into half-moons (about 2 cups), washed well and dried (see below)
1 tablespoon olive oil
Coarse salt and freshly ground pepper
6 ounces fresh goat cheese, softened
2 ounces cream cheese, softened
2 tablespoons milk
3 large egg yolks
1 teaspoon finely chopped fresh thyme (or 1/4 teaspoon dried)
1 tablespoon water
1 Basic Pie Crust (page 364) or store-bought refrigerated dough (for a 9-inch pie)
All-purpose flour, for dusting

Steps:

Preheat oven to 350°F, with rack on lowest shelf. In a bowl, toss leeks with oil, and season with salt and pepper.
Whisk together goat cheese, cream cheese, milk, 2 egg yolks, and thyme; season with salt and pepper. In another bowl, lightly beat remaining egg yolk with the water, for egg wash.
Roll out dough to a 13-inch round, about 1/8 inch thick, on a lightly floured work surface. (Or unfold store-bought dough.) Place on a baking sheet. Spread goat-cheese mixture on crust, leaving a 2-inch border. Sprinkle leeks evenly on top. Fold edge of dough over filling, pinching folds together to seal. Brush dough with egg wash.
Bake, rotating sheet halfway through, until crust is golden brown and filling is browned in spots, about 1 hour. Let cool completely on a wire rack. To serve, cut into wedges.
Preparing Leeks
Trim root end and dark green tops. Halve leeks lengthwise, then thinly slice crosswise into half-moons. Wash well in several changes of cold water, swishing leeks to release any grit, until water is clear. Drain, and dry on paper towels.

Tips:

Use cold butter: This will help prevent the crust from becoming too crumbly.
Work the dough quickly: Overworking the dough will make it tough.
Chill the dough before baking: This will help prevent the crust from shrinking.
Use a sharp knife to cut the leeks: This will help prevent them from shredding.
Cook the leeks until they are soft: This will help bring out their flavor.
Use high-quality goat cheese: This will make a big difference in the flavor of the tart.
Bake the tart until the crust is golden brown and the filling is set: This will ensure that the tart is cooked through.

Conclusion:

This leek and goat cheese tart with rye crust is a delicious and savory dish that is perfect for any occasion. The combination of flavors and textures is sure to please everyone. With its flaky crust, creamy filling, and nutty flavor, this tart is a true delight.