Chèvre and Leek Tart


2-1/2 cups sliced leeks (white and light-green parts only)
1 tablespoon extra-virgin olive oil
Kosher or sea salt
Freshly ground black pepper
8 ounces plain chevre (such as Vermont Butter & Cheese Company brand) at room temperature
2 ounces cream cheese, softened
2 tablespoons whole milk
3 large egg yolks, divided
1 teaspoon fresh thyme leaves
1 tablespoon water
Savory Piecrust (see accompanying recipe)


Preheat oven to 375˚F. In a medium-size bowl, toss leeks with oil and season with salt and pepper to taste. Set aside.

In a separate medium-size bowl, stir together chèvre, cream cheese, milk, 2 egg yolks, and thyme. Season to taste with salt and pepper and set aside.

In a separate small bowl, beat remaining egg yolk with 1 tablespoon water and set aside.

Roll out Savory Piecrust dough into a round 12 inches wide and ⅛ inch thick. Spread chèvre mixture over dough, leaving a 2-inch border. Top with leeks.

Fold edges of dough over filling. Brush with egg wash. Bake until crust turns golden brown, about 50 minutes. Let cool on a wire rack.

Savory Piecrust


12 servings

Preparation Time

40 Minutes

Total Time

75 Minutes

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