Sunday, October 19, 2008

Leek Tart paired with an Oaked Chard

Today was a busy day...I walked in the Breast Cancer Walk at Woodbury Commons. I was walking for a good friend of over 25 years who is suffering from stage 4 metastasis breast cancer.

Always the dilemma when you leave the house at 7am and return at 3p...what to have for dinner when I haven't defrosted anything.

I made a trip to my garden to see what still needed to be harvested. I came across some leeks, and chives and decided on a leek tart. The recipe called for goat cheese, but I didn't have any in the fridge so I used Jarlsberg.

This leek tart paired with a butter Chardonnay was fantastic. I had a 2006 Gooscross Chardonnay, but locally, Whitcliff's 2007 Chardonnay would have paired quite well with it.

Here's the recipe..and yes I cheated using premade pie cruse I purchased at the grocery store.

Leek Confit

1/4 cup unsalted butter
5 cups sliced leeks..white and green parts only
2 tbs water
1/2 tsp salt
3 tbs chopped chives

Filling
1 cup lite cream
1 egg
1 egg yolk
1/2 cup shredded jarlsberg

Melt butter in large pot over medium low heat. Add leeks, stir in water and salt. Cook about 25 minutes until leeks are tender, stirring until excess water is evaporated.

Preheat oven to 375, Put pie crust in deep dish pie plate, layer 1/2 of the jarlsberg on the bottom of pie crust. Spread leek confit over cheese then sprinkle with remaining cheese. Pour filling mixture over. Bake about 35 minutes until filling has puffed and is golden in spots. Serve with a tossed salad and a butter Chardonnay.
Post a Comment