Garlic and goat cheese tart

We tried this Lagasse recipe a while back, and agreed that the fundamental concept was nice, but - in our humble opinion - way too rich and lacking greens in the filling. Recently, we finally came back to it and tried out this modification, which we think gives a more balanced (and therefore better) result..

Ingredients:
pie filling:
- 1 head of garlic, roasted (see below)
- 2 leeks, sliced
- fresh rosemary
- fresh oregano
- fresh thyme
- 160 g (5.5 oz) chèvre (goat cheese)
- 250 g (9 oz) ricotta
- 3 egg yolks ^[1]
- 1 dL (~1/2 cup) milk
- 5 tbsp flour
- salt and pepper
pie crust:
- 180 g (0.4 lb) flour
- 125 g (4.4 oz) margarine
- 1 tsp salt
- a little water
salad:
- lettuce
- cucumber
dressing:
- 1/4 dL (~ 1 oz) red wine vinegar
- 2 tbsp onion, chopped
- salt
- pepper
- 2 tsp mustard
- 4 black olives, chopped
- 1/4 dL (~ 1 oz) olive oil
- 1/2 dL (~ 2 oz) sunflower oil


The outer papery layers were peeled of the head of garlic, and the tips were cut of each clove. The head was placed in a small oven-proof bowl together with olive oil, covered with foil, and baked at 225 C (450 F) for 50 minutes.

While the garlic was roasting, the pie crust was prepared: The margarine was worked into the flour and salt using the fingers. Water was added by the tsp until the dough came suitably together - a little extra flour can be added if to much water is added. The dough was rolled into a ball, wrapped in film and placed in the fridge for 45 minutes.

While the dough was resting, the salad and the dressing was prepared: the lettuce and cucumber were simply rinsed and cut. For the dressing, the red wine vinegar, the onion, the salt, and the pepper were mixed. After standing for 5 minutes, the mustard and the olives was added and the mixture was liquefied using a stick-blender - while continuing blending the oil was poured in slowly to give a smooth emulsion. The dressing was stored in the fridge while preparing the rest.


While waiting further, the leeks and the herbs for the pie filling were prepared.

When the garlic was roasted, the oven was reduced to 175 C (350 F). The pie dough was rolled on a floured surfaced and transferred to a 22 cm (9 inch) tart shell with a removable bottom - admittedly this part was a little tedious (the dough being difficult to transfer). The pie crust was baked for 15-20 minutes before filling it. The oven was then set for 200 C (400 F).

The pie filling was prepared by removing the cloves of roasted garlic from the remaining peel and beating them in a bowl together with the cheeses and the herbs. Then the egg yolks were beaten into the mixture one at the time, before adding milk, flour, salt, and pepper. The leeks were stirred in lastly, and the filling was transferred to the pre-baked crust and baked at 200 C (400 F) for 40 minutes.


It is advisable to let the finished tart cool a little before trying to cut it - if you can make yourself wait...

^[1] Needing three egg yolks tends to leave behind three egg whites, which can conveniently be made into fluffy sweetness..