Vermont Chèvre and Leek Tart

Meatless Recipes | Pies and Pastries Recipes

Preparation Time: 40 minutes

Start to Finish Time: 75 minutes

Yield: 12 servings

• 2-1/2 cups sliced leeks, white and light-green parts only, well rinsed
• 1 tablespoon extra-virgin olive oil
• Kosher salt and fresh cracked pepper
• 8 ounces plain chèvre (such as Vermont Butter & Cheese Company brand) at room temperature
• 2 ounces cream cheese, softened
• 2 tablespoons whole milk
• 3 large egg yolks, divided
• 1 teaspoon fresh thyme leaves
• 1 tablespoon water
• 1 recipe Pie Crust

Heat oven to 375 degrees. In a medium bowl, toss leeks with oil and season with salt and pepper. Set aside. In a separate medium-size bowl, whisk together chèvre, cream cheese, milk, 2 egg yolks, and thyme. Season to taste with salt and pepper and set aside. In a separate small bowl, beat remaining egg yolk with 1 tablespoon water and set aside.

Roll out Pie Crust dough into a 12-inch round, an eighth-inch thick. Spread chèvre mixture on dough, leaving a 2-inch border. Top with leeks. Fold edges of dough over filling. Brush with egg wash. Bake until crust turns golden brown, about 50 minutes. Let cool on a wire rack.

Pie Crust

• 2 cups white flour (such as King Arthur Unbleached All-Purpose)
• 1 teaspoon kosher salt
• 3/4 cup (1-1/2 sticks) unsalted butter
• 1/2 cup ice water (approximately)

In a large bowl, combine flour and salt. Cut in butter until mixture resembles course crumbs. Stir in enough ice water to form a ball. Wrap in plastic and set aside.

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