Ahh, I could stare at this heirloom tomato, goat cheese, and leeks tart for days. I’ve been wanting to make this for years, but just never got around to it, and I don’t know why because it couldn’t be any simpler. I know, ready made crust isn’t exactly “farm to table”, but 1) I suck at making pie crusts (blessed with the power to make any pie crust shrink) and 2) cut me some slack, it’s a weeknight! The original recipe calls for roma tomatoes, but I wanted to showcase these lovely baby heirloom tomatoes from On The Vine. The leeks and onion came from The Backyard Farmer. Make this for a summer brunch, and you will look like a rock star.
|prepping pie crust|
|weigh down with raw rice|
adapted from Gourmet Magazine, August 2002
- Prep Time : 15 minutes
- Cook Time : 35 minutes
- Yield : 6
- Preheat oven to 375 degrees. Let refrigerated pie crust sit at room temperature for at least 10 minutes, and unroll pie crust (I used Pilsbury). Roll over a 9 inch tart pan leaving a half inch over the sides.
- Press the pie dough against the edges of the tart pan, fold inward, and reinforce along the sides.
- Prick the dough with a fork, and put a sheet of foil over the shell. Weigh down the foil with pie weights or raw rice to prevent dough from rising in the oven. Put in oven for 20 minutes.
- While crust bakes, put olive oil in saute pan, and caramelize the leeks and onion for approximately 20 minutes. Add salt and pepper to pan to taste.
- Take the crust out of oven, remove pie weights or rice and foil, and bake for another 10 minutes until golden brown.
- Put caramelized leeks and onions into the bottom of the pie shell. Top with goat cheese evenly spread as much as possible. Place the tomatoes on top, and broil tart for approximately 4 minutes. Watch to make sure that pie crust doesn't burn. Top with basil. Serve with a field green salad with balsamic vinaigrette.