Leek, Mushroom and Goat Cheese Tart with Cornmeal Crust
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 1 egg
  • ⅔ cup all-purpose flour
  • ⅔ cup yellow cornmeal
  • 1 tablespoon extra virgin olive oil
  • 1 stalk of leeks, cleaned and sliced thinly
  • 8 oz mushrooms, stems removed and sliced thinly (white or cremini)
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • ½ teaspoon pepper
  • 3 eggs
  • 1.5 cups milk (I used 1%)
  • 3.5 oz goat cheese
  1. Preheat oven to 350. Combine softened butter, sugar and ½ teaspoon salt in food processor. Add egg and combine, scraping down sides. Add flour and cornmeal and pulse until coarse meal forms, scraping down sides again. Press into 9 inch pie dish or tart pan that has been greased. Place a piece of foil and on top with dried beans to prevent bubbling. Cook for 10 minutes. Remove foil and beans. Cook an additional 5 minutes. Remove from oven and let cool while you prepare filling.
  2. Heat oil in nonstick skillet over medium heat. Add leeks and mushroom, stirring occasionally. Season with 1 teaspoon salt, thyme and pepper. Cook until softened, about 7 minutes. Set aside.
  3. In a medium bowl whisk together eggs and milk. Add goat cheese and combine. Spoon vegetables into cornmeal pie crust followed by custard mixture. Cook 40 minutes or until set. Let cool for 10 minutes before serving.
Recipe by Vegging on the Mountain at http://veggingonthemountain.com/2015/04/leek-mushroom-and-goat-cheese-tart-with-cornmeal-crust/