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Grow Together, Go Together; Leek & Thyme Tart

891 views · Published 29 June 2012 · 3:39 · Indexed 8 November 2026

Channel: P. Allen Smith · 2012 · Howto & Style

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To prepare this recipe, begin by placing a baking sheet on the center shelf of the oven and preheat the oven to 375 degrees.

Very lightly butter the bottom and sides of a 9" diameter tart pan with a removable bottom. Roll out a refrigerated pie crust and press it lightly, but firmly over the bottom and up the sides of the the tart pan, being careful not to stretch it. Trim the edges, and then press the dough up about 1/4 inch above the rim of the pan all around. Prick the bottom all over with a fork. Brush some beaten egg over the dough.

Place the pan on the baking sheet and bake for 20 to 25 minutes until the pastry is golden. Check halfway through the cooking time to make sure that the pastry isn't rising up in the center. If it is, just prick it a couple of times and gently press it back down with the back of  a fork. When the crust is done, remove the tart pan, but leave the oven on.

While the crust is baking, prepare the filling: Cut off the tough green tops of 2 medium leeks, leaving 2 to 3 inches of the tender green portion. Then make a vertical split down the center of each leek, and wash the leeks thoroughly to remove any sand or grit. Cut the leeks into 1/4-inch-thick slices.

Melt 4 Tablespoons of butter in a skillet over medium-low heat, and add:

the leeks
a 14 oz can of artichoke hearts (drained and chopped)
1/2 cup of fresh chives cut into 1/2 inch pieces
1 teaspoon of salt
1/2 teaspoon of ground black pepper
and 1/4 teaspoon of ground nutmeg

Cook gently, uncovered, for 10 to 15 minutes or until tender. Remove the skillet from the heat.

In a medium bowl, whisk together 1/2 cup of crumbled goat cheese, 1 cup of Greek yogurt, 4 large beaten eggs. 

Add the leek mixture and blend well. Pour the mixture into the baked tart crust, and return it to the oven. Bake the tart for 30 to 35 minutes or until it's firm in the center and the surface has turned a nice golden brown. Remove it from the oven and allow it to rest for 10 minutes before serving (this makes it easier to cut into portions).

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