Ever since I read that article in Bon Apetit and learned how to make leek confit (see the Foodie Tuesday post about it), I've been wanting to try the recipe for Belgian leek tart that was featured in the article. It just sounded like the perfect marriage of so many of my favorite things: buttery pie pastry, eggs, leeks, and cheese. What's not to like, right?
In case you were wondering, the basic difference, that I can see, between a savory tart and a quiche is the egg-to-cream ratio. I put a lot of dairy into this... 1/2 c. 2% milk (the recipe called for whole) and 1/2 c. heavy whipping cream. But the recipe only called for 1 egg and 1 egg yolk. I threw in 2 whole eggs, and if I had to do it again, I would probably throw in more, because I was craving a quiche.
I decided against making the crust from scratch because a) life is too short, b) I don't have a food processor to cut in the butter, and c) Trader Joe's has these lovely ready-made pie crusts in the freezer section. So I relied on good ole TJ's. I think I used too big a pan though, because the crust, while nicely crimped in the first photo (and dutifully pricked all over), did not cling to the edge and shrunk abominably upon baking. It was ok though, I didn't have a Springform pan anyway, so I was going to go with more like a leek pie or a frittata with crust. Haha.
I added 1 small zucchini to spice things up a bit and I really like how pretty it turned out!PS. The recipe called for aged goat cheese but I couldn't find any so I just used regular goat cheese. Next time I will try something a lot more pungent.
