Leek & Goat Cheese Pie

This pie is one of my favorite things to make in the spring. The leftovers are delicious straight out of the fridge for breakfast the next day. I started making this many years ago from a recipe in Deborah Madison’s Vegetarian Cooking for Everyone. But I don’t own the book and I haven’t looked at the original recipe in so long that I’m not sure if what I make is still the same recipe.

For the crust:

  • 2 cups flour
  • 1 1/2 sticks butter
  • 1 teaspoon salt
  • 1 scant tablespoon sugar
  • about 4-6 tablespoons ice water, as needed

For the filling:

  • 6 or 7 medium / large leeks
  • 2 tablespoons butter
  • salt and pepper
  • a few glugs white wine
  • about a 1/3 cup heavy cream + about a tablespoon to brush on the crust
  • about 3 oz. chevre

To make the crust, follow the instructions (but not the proportions) here. Form the dough into one disc instead of two and chill it well.

Preheat oven to 400 degrees.

Thinly slice the leeks crosswise into rings. Separate the layers and drop them into a bowl of cold water. Swish them around to make sure they are nice and clean, and then lift them out of the water and into a colander. That way the dirt will stay at the bottom of the bowl.

Melt the butter in a large saute pan over medium high heat. Add the leeks and season with salt and pepper. Cook over medium high heat, stirring frequently, until the leeks are very soft. Don’t let them brown. Meanwhile, roll out the dough into one large circle and transfer to a pie pan. It will be much bigger than the pan. When the leeks are soft add a few glugs of white wine and stir well, scraping up any bits that may have stuck to the pan. Cook a couple more minutes until the wine has mostly evaporated. Turn off the heat and stir in the 1/3 cup of cream. Scrape the leeks into the dough-lined pie pan. Crumble the chevre on top of the leeks. Fold the edges of the crust over the top of the pie, leaving the center of the pie open. It will be rather rustic looking. Brush the crust with the remaining cream.

Bake for about 30 minutes, or until the crust is nicely browned.

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One thought on “Leek & Goat Cheese Pie

  1. Pingback: Leftover duck and leek pie | Gary Lum's Blog and website

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