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.