Leek and Goat Cheese Tart

I was at La Buvette about a week ago and had a taste of a lovely leek and cheese tart.  And then I found leeks at the farmers market.  And goat cheese.  And so, I had to find a recipe for a tart.  This is what I used (with some alterations I've noted).  It was tasty warm.  I also just found out a few minutes ago that the leftovers (if there are any) are quite nice cold.

Makes 4 servings.

1 12" pie crust (I used one of the ones by pillsbury that you just unroll and make the size you want)
4-5 medium leeks (I had 4 small leeks, so I added one medium onion, thinly sliced)
2 T olive oil
3 T whipping cream
1/2 t salt
1/4 t ground pepper
1 1/2 T chopped fresh tarragon (I didn't have this, so I left it out)
3 oz. crumbled goat cheese

Preparation:

• Unfold piecrust, and roll into a 12-inch circle on a lightly greased baking sheet. Fold outer 2 inches of dough over, and crimp. Prick bottom of crust with a fork. (I rolled the outer edges into a kind of swirly edge. I thought it was prettier than folding and crimping, but to each her own.)
  
• Bake crust at 425° for 8 to 10 minutes or until lightly browned.
• Remove root, tough outer leaves, and tops from leeks, leaving 2 inches of dark leaves. Thinly slice leeks; rinse well, and drain.
• Sauté leeks in hot oil in a skillet over medium heat 8 to 10 minutes or until tender. (Do not brown.) Stir in cream, salt, and pepper; cook, stirring constantly, 4 to 5 minutes or until slightly thickened. Stir in tarragon.
• Sprinkle 2 ounces (1/2 cup) goat cheese on bottom of crust; top with leek mixture. Sprinkle with remaining cheese.
  
• Bake at 375° for 18 to 20 minutes or until golden and bubbly.

Mine got golden, but not bubbly. And it took more than 20 minutes.  In fact, the goat cheese did not really melt.  I think that the next time I do this, I'll cream the goat cheese with an egg or with some cream cheese or something and put that on the bottom of the tart and then crumble chunks of goat cheese on top.  The flavor of this was great--really rich--but I'd have liked a creamy cheese layer in terms of texture.  But that's just me.

Indian Peach and Tomato Chicken

Makes 4 to 6 servings

It may seem like an odd pairing, but the tangy tomato and lime juice, the sweet ripe peaches, the onions, and the hot green chile peppers all balance out, and the spices weave their own special magic in the dish. (The writer's gloss, not mine. I would say: damn tasty!)

6 to 8 quarter-size slices peeled fresh ginger
2 large cloves fresh garlic, peeled
1 to 3 fresh green chile peppers, such as serrano, stemmed
6 large ripe peaches, peeled, pitted, and coarsely chopped
1 large tomato, coarsely chopped
3 tablespoons peanut oil
2 large onions, finely chopped
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon garam masala + 1/4 teaspoon for garnish
1/2 teaspoon coarsely ground black pepper
1 teaspoon salt, or to taste
1 (2 1/2 to 3 pound) chicken, skinned and cut into serving pieces (discard back and wings)
2 teaspoons fresh lime juice
1/2 cup finely chopped fresh cilantro, including soft stems

1.) In a food processor, process together the ginger, garlic, and green chile pepper until minced. Then add the peaches and tomato and process until pureed.

2.) Heat the oil in a large non-stick wok or saucepan over medium-high heat and cook the onions until browned, about 10 minutes. Add the coriander, cumin, 1/2 teaspoon garam masala, black pepper, and salt.

3.) Add the chicken, mix in the pureed peaches and tomato, and cook over high heat the first 5 to 7 minutes, then over medium-low heat until the chicken is tender and most of the juices evaporate and a thick sauce clings to the chicken.

4.) Add the lime juice and 1/4 cup cilantro during the last 5 minutes of cooking. Transfer to a serving dish, garnish with garam masala, and serve.