1 medium leek, light green part only, thinly sliced
1 t. crushed garlic
1/2 t. dried thyme
1 T. olive oil
1 T. butter
3 oz. goat cheese
salt and pepper to taste
1 nine inch prepared pie crust (or you can make your own)
1 egg + 1 t. water for egg wash
Preheat oven to 425 degrees.
In a large saute pan, heat olive oil and butter. Add garlic, saute for 1 minute, stirring constantly. Then add onion, leek and thyme, season with salt and pepper, and saute for 15 minutes or until onions are soft and slightly browned.
Place pie dough on a cookie sheet lined with parchment paper.
Put cooked leek and onion mixture on center of pie dough, spread it out evenly over dough, keeping it about 1 inch from the edge.
Place crumbled goat cheese evenly over the leek and onion mixture.
Fold edges of pie dough over the filling, slightly overlapping as you go around. This is supposed to be rustic so don’t worry if it’s not perfect.
Beat egg and 1 t. water in small dish with a fork. Brush egg wash on the edges of the tart.
Bake for 15-20 minutes, or until edges are nicely browned and goat cheese is just starting to brown.
Cook’s Hint: Sometimes I like to add crumbled bacon or prosciutto to make this more of a heartier appetizer.