Goat Cheese Leek Tart

Another great one from Martha. Not much else to say...

Goat Cheese Leek Tart
Serves four.

1 bunch leeks, white and light green parts only, thinly sliced into half-moons (about 2 cups), washed well and dried
1 tablespoon olive oil
Coarse salt and freshly ground pepper
6 ounces fresh goat cheese, softened
2 ounces cream cheese, softened
2 tablespoons milk
3 large egg yolks
1 teaspoon finely chopped fresh thyme
1 tablespoon water
1 unbaked pie crust
All-purpose flour, for dusting

Preheat oven to 350° F, with rack on lowest shelf. In a bowl, toss leeks with oil and season with salt and pepper.

Whisk together goat cheese, cream cheese, milk, 2 egg yolks, and thyme; season with salt and pepper. In another bowl, lightly beat the remaining egg yolk with the water, for egg wash.

Roll out dough to a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Place on a baking sheet. Spread goat cheese mixture on crust, leaving a 2-inch border. Sprinkle leeks evenly on top. Fold edges of dough over filling, pinching folds together to seal. Brush dough with egg wash.

Bake, rotating sheet halfway through, until crust is golden brown and filling is browned in spots, about 1 hour. Let cool completely on a wire rack. To serve, cut into wedges.

Food/Wine Pairing: This one screams out for your favorite juicy Sauvignon Blanc. One of my faves: Ferrari-Carano Fumé Blanc.