 The
goat cheese, or chèvre, produced in France's Loire Valley is among
the world's finest. |
 |
 Fennel
& Potato Tart |
| Leek
And Goat Cheese Tart |
Leek And Goat Cheese Tart
Paired with a Sauvignon Blanc
No wine has a more seamless affinity with goat cheese than Sauvignon Blanc. The Leek and Goat Cheese Tart that typifies this combination is nothing more than a classic French quiche updated with goat cheese instead of Gruyère. The result is an entirely different texture along with the distinctive tang of the cheese.
Cheesemakers specializing in chèvre, or French-style fresh goat cheese, appeared in the United States in the 1980s. In response, American chefs started peppering the first-course side of their menus with goat cheese salads, goat cheese pizzas, baked goat cheese and dozens of other tangy dishes using the distinctive savor of these lightly tart cheeses. Two decades later, the trend has not slowed.
Serve the tart with a simple mixed salad and Sauvignon Blanc, which, with its own herbal tang and lively acidity, makes an ideal match.
Leek and Goat Cheese Tart
• 10-inch tart shell
• 1 bunch leeks, white part only, sliced
• 3 tablespoons butter
• 8 ounces fresh goat cheese
• 2 eggs plus 1 egg yolk
• 3/4 cup half-and-half
• 1/2 teaspoon salt
• Few grinds black pepper
• Pinch of grated nutmeg
Preheat the oven to 375° F. Line the tart shell with aluminum foil,
and weight down the foil with dry beans or pie weights. Bake the shell
for 10 minutes, remove foil and let cool before filling it.
Cook the leeks in the butter in a wide saucepan or skillet over low to moderate heat until they are very soft but not brown.
Transfer the leeks to the tart shell.
In a bowl, whisk together the remaining ingredients. Pour this mixture over the leeks and return the tart to the oven to finish baking, approximately 30 minutes, or until the top surface is lightly browned and springs back when gently pressed. Let the tart cool for at least 20 minutes before serving.
Serves 8.