First and Last (Recipe: Leek and Goat Cheese Tart with Smoked Tomato Coulis)

Spring in Boston has been spectacular, and winter faded into a distant memory.  Even the leeks forgot the 80+ inches, standing tall in the garden as if nary a flake of snow covered their leaves.

(I think the state flower of Massachusetts should be the "Bleeding Heart" in honor of all the liberals.)

Just as I harvested last fall’s leeks, I also cut my first salad of the season. 

And to bring it full circle, I served them with smoked tomatoes from last summers’ harvest.  How neat to have a completely fresh ingredients with 3 seasons on one plate and in harmony!

Leek and Goat Cheese Tart with Smoked Tomato Coulis
This is a great dish as an appetizer, or served with pork or chicken for a main meal.

 pie dough
3 slices bacon
4 leeks, cut into rounds and washed
1/2 tsp. curry powder
4 oz. goat cheese
1 cup half -n- half (or milk)
3 eggs
4 smoked tomatoes
1/2 cup chicken broth
salt and pepper to taste

1.  Roll out pie dough and form into pie tins, or 1 8” pan.  Blind bake for 15 minutes.

2.  Meanwhile, in a medium skillet over a medium flame, render the bacon with the leeks.  Cook until the bacon is crisp and the leeks are soft.  Drain off any excess fat.  Add curry powder and cook for 1 minute more.  Season to taste with salt and pepper.

3.  Dot the goat cheese in the bottom of the pie tarts.  Evenly divide 1 smoked tomato and the leeks among the tarts. 

4.  Mix eggs and half -n- half.  Season with salt and pepper.  Add enough custard to fill tarts.

5.  Bake for 20 minutes at 425 for small tarts, or 40 minutes for a large one.

6.  Puree remaining smoked tomatoes with chicken broth.  Warm gently on the stove top.  Season with salt, pepper and lemon juice.  Add a touch of cream, just before serving, if you’d like.

Comments

[Lydia (The Perfect Pantry)]

How satisfying to eat the fruit of your garden labors. I'm still working on some slow-roasted tomatoes I made and froze last summer. They taste so good at this time of year, especially with a few fresh herbs from the garden.

[T.W. Barritt at Culinary Types]

I love this - the first and the last - bringing the seasons together beautifully on one plate!

[Lori Lynn]

Ha ha - the state flower!

The dish sounds like a perfect combination of flavors, textures, and seasons.
LL