Leek and Goat Cheese Tart
Tarte aux Poireaux et au Chevre
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INGREDIENTS 6 medium leeks 6 tablespoons unsalted butter Salt and pepper, to taste 1/4 pound slab bacon 1 egg 1/2 cup heavy whipping cream 1 teaspoon Dijon mustard 1/4 teaspoon curry powder 1/4 pound mild goat cheese 1 (10-inch) pie pastry 1/2 cup bread crumbs Preheat oven to 400 degrees. Trim the leeks, keeping only the white and tender green part. Slice lengthwise, wash carefully, then julienne. Pat dry. In a skillet over low heat, melt 4 tablespoons of butter, add the leeks and cook until wilted, about 15 minutes. Sprinkle with salt and pepper, cover and cook for another 10 minutes, shaking the pan occasionally. Set aside to cool. Meanwhile, dice the bacon and fry in another pan over medium heat until crispy, about 3 minutes. Drain off fat. Beat egg and cream together, add mustard and curry powder. Crumble half the cheese into the egg mixture, add cooled leeks and bacon. Mix well. Slip pastry into a tart or quiche pan. Fill with leek mixture. Crumble remaining cheese over top; sprinkle with bread crumbs. Melt 2 tablespoons of butter and drizzle over the top. Bake for 15 minutes at 400 degrees. Turn down oven to 350 degrees and continue baking 30 minutes more, or until nicely browned. Makes 4 servings