I saw a package of gorgeous leeks at Trader Joe’s a few weeks ago and knew I just had to get it. They were green and tender, and totally cleaned already (I still split them in half and rinsed them well, since leeks have a tendency to be very sandy!). So easy to use!
I happened to still have quite a few of the ingredients around from my goat cheese pizza (bet you didn’t know how well goat cheese and dried figs freeze!) and sort of played off the flavors in that recipe. I wanted to make a tart, so I thought I’d just use a store-bought pie crust. I will never make that mistake again – the pie crust was entirely too greasy and didn’t really hold up to all of the ingredients. The topping, though? Pure awesomeness. I think I’d even venture to say it was as good as the pizza – and you could probably make it as a pizza just as easily.
Leek and Mushroom Tart
- 1 tart shell, baked almost completely (I have a 10-inch tart pan, but if you have a smaller one your toppings will probably be better distributed)
- 4-6 oz goat cheese
- 2 tsp olive oil
- a dash of each: lemon pepper, dry basil, dry parsley
- 2 leeks, cleaned, halved, and sliced into 1/4 inch pieces
- 1/2-3/4 cup chopped mushrooms (I used dried and rehydrated chanterelles, but I wish I could have found fresh!)
- 1 clove garlic, minced
- 2 chicken thighs, cut very small (you could do this with one chicken breast too, but I like the chicken-ness… you could probably do this without chicken, if you prefer)
- 1 small yellow potato, sliced extremely thin and cut into pieces
- 4 oz dried figs (yes, that’s the rest of the package!), cut into very small pieces
- 1 cup shredded mozzarella
Preheat oven to 450 degrees.
In a small bowl, mix together cheese, olive oil, and herbs until smooth. Set aside.
In a large sautee pan, heat a small amount of oil on medium heat until it shimmers. Add leeks and garlic. Cook 2-4 minutes to soften. Add mushrooms and cook 3-5 minutes more. Remove from heat into a bowl. Add fig and potato pieces.
Add chicken pieces to sautee pan and place back on heat until the chicken is almost done (it still should be pink in the center – if you cook it all the way through in the pan it will be overcooked in the oven!). Add to bowl with leeks, mushrooms, figs, and potatoes. Mix to combine well.
Layer your tart shell, spreading goat cheese thinly on the bottom, then adding the leek mixture, and topping the whole thing with mozzarella cheese (I was second-guessing this, though – do you have any better ideas for giving it some structure and meltyness? I really had a picnic in mind when I made this – so we could eat slices of it without worrying that it was all going to come apart – which is why I topped it with anything at all).
Bake for 10-15 minutes, or until the cheese is bubbly and golden. You’ll have a thin, but extremely flavorful, tart. We served it with a beautiful green salad and it was soooo satisfying!