Leek & Goat Cheese Tart with Poppy Seed-Goat Butter Crust

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Another thing I wanted to try with the poppy seeds was to make a lemon meringue tart but with a poppy seed crust. Since I have more savory tendencies though I ended up making a savory tart. First I made the tart dough using a pate brisee recipe substituting some of the flour with poppy seeds and unsalted butter with goat butter. For the filling I sauteed pancetta, leeks and peas, seasoned simply with salt and black pepper. I filled the blind baked tart dough with the filling once it had cooled a bit and poured over the custard mixture which consisted of a eggs, cream, crumbled goat cheese and chives. I sprinkled a bit of grated parmesan on top and baked it off. This was pretty easy to whip up and I got to use up about 1/2 cup of the poppy seeds! That’s good news. I’ve got another ball of poppy seed-goat butter dough in the freezer for another day when I want to whip up another easy tart.

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7 thoughts on “Leek & Goat Cheese Tart with Poppy Seed-Goat Butter Crust

  1. This series is getting pretty cool. Beyond using your neglected ingredients it’s fun to see something threaded throughout your cooking & diet in a short time span. Keep it up.

  2. hi hannah,
    we savory girls.

    hi ryan,
    glad you like the themed posts! concentrating on a single ingredients helps with my creativity sometimes. i’ll try to keep the poppy seeds going. 🙂

    hi imani,
    immediately upon reading your comment *hammer time!* ran thru my head. except now is *tart time!* followed by the silly dance.

    hi justin,
    glad you liked it even though you don’t like goat cheese. success.

  3. Does using goat butter in the crust give it a different taste? Tangy? Did you notice any difference in flakiness?

  4. hi notesbynaive,
    goat butter is reminiscent of goat cheese – it’s got the same sharpness and slight tang but more muted. i could definitely smell the goat butter when i opened the oven door – smelled delicious by the way. in terms of flakiness i didn’t notice anything different about the crust.

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