Recipes

... Leek & Goat Cheese Tarte Flamiche with Apple-Endive Salad

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This tart from Northern France is perfect any time.  Served hot, cold or anywhere in between; it goes great with a glass or two of Pedroncelli Sauvignon Blanc.

Serves 8

Ingredients:

For the tart dough:

2 c flour

½ pound butter

Pinch of salt

¼ c cold water

For the filling:

1 pound leeks (white parts only) thinly sliced 

½ c gruyere, shredded

½ c fresh, soft goat cheese

2 T butter 

1 egg

2 egg yolks

½ c cream

For the salad:

1 granny smith apple

1 head of Belgium endive

2 T sherry vinegar

6 T Olive oil  

1 t tarragon chopped

Salt and pepper to taste

Preparation:

For the dough:

In the bowl of a food processor combine the butter with one cup of flour and salt and process until just combined.  Add the additional cup of flour and with the machine running add the ¼ cup of water.  Process until it comes together.  Remove from machine and refrigerate until needed.

For the filling:

Put the leeks in a pot and cover with water and season with salt.  Bring to a boil and simmer for 5 minutes.  Drain the leeks and return to the pot along with the butter.  Cook over medium heat until the leeks are tender and dry of any extra liquid.  Combine the egg, egg yolks, cream and two cheeses to the pot with the leeks.

Prepare your tart mold with non stick spray.  Roll out your dough to 1/8th inch and line the mold, pour in the filling and bake in a 350 degree oven for 30 minutes or until firm and golden brown.  Let stand for 15 minutes before eating.

For the salad:

In a salad bowl mix the vinegar, oil, tarragon,  salt and pepper to make a vinaigrette.  Slice the apple as thin as possible .  Cut the endive into inch-wide pieces and toss along with the apple slices into the vinaigrette and serve along with the tart.  Enjoy

Serve With:

Pedroncelli Winery ~ A Sonoma County Tradition Since 1927