I have spoiled my family rotten.
Yes I have.
How else would you explain why they can’t seem to find anything to eat from the list of over 175 recipes? Why do they constantly want to try something new? I know people with a repertoire of 2o recipes that repeat their meals over and over, and the meals are happily eaten.
Not my family. Right now I have one that is doing Atkins, one that will not eat meat, one that does not eat during the day hours and one that will not eat at all. The only real eater is my 3 year old tiny itsy bitsy daughter.
Yeah, we definitely have food issues.
So what do I do? I give them books or mags and tell them to pick something and then I make it. They usually make some comments how it does not fit their bill, until it is gone. No one liking what other one loves.
This recipe was adapted from Food Everyday for my husband, but I ate most of it.
To make this tart you will need 1 bunch of leeks about 2 cups, 1 tbs olive oil, 6 oz goat cheese, 2 oz cream cheese, 2 tbs milk, 3 large egg yolks, 1 tsp chopped fresh thyme.
You can make this easy by buying a store pie dough or using puff pastry like we did here. Or if you are like me and too lazy to go to the store, make your own.
Believe me sometimes it is easier then packing up twins and buying half the candy in the store just to keep them quiet.
You will need: 1 1/2 cups all purpose flour, 1/2 tsp salt, 1/2 tsp sugar, 1 stick (1/2 cup) cold unsalted butter, 2-4 tbs ice cold water
Place Flour salt and sugar in a mixer and add sliced cold butter.
Mix until the mixture resembles coarse meal, or cornmeal
Continue to mix and add 2 tbs ice cold water, if the dough does not stick together add 1-2 more.
The dough needs to hold together when squeezed.
Place the dough on plastic, wrap and refrigerate until firm1 hour (up to 3 days).
Remember when we made the Peach Galette? Same dough, come to think of it next time I will double it up and make a pie too, all in one shot.
That’s what I have to do with a picky family.
Now it is time to preheat oven to 350 deg.
So now it is time to make the filling. Use only the light green parts of the leek and clean it well.
The way I do it is slice it in half and clean it by spreading each layer out under the running water. No dirt allowed.
When clean slice away
Place Goat and Cream cheeses in a bowl
Add 2 egg yolks and 2 tbs milk
Mix until combined, add 1 tsp fresh thyme
Season with salt and pepper and try not to eat it all.
Roll out the dough on the floured surface. If your dough is dry like mine and not as smooth as the one you saw here, it is because we did not add enough water.
It’s ok. Don’t worry. It will taste amazing either way.
Spread the cheese mixture on top
Fold over the edges, it is ok if they crack a little bit, and sprinkle with leeks.
Mix remaining egg yolk with water (1/4 cup or more) and brush over exposed dough
Bake for about an hour rotating half way through.
The crust will be golden brown and the filling will show some brown spots. Let cool completely before serving.
Cut into wedges and your appetizer is done and if you took my advice so is dessert. Now I guess my hubby can make dinner.