Baked Goat Cheese with Sauvignon Blanc

Baked Goat Cheese with Sauvignon Blanc

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  • Prep Time


  • Total Time


  • Servings



  • l0-inch tart shell

  • 1

    bunch leeks, white part only, sliced

  • 3

    tablespoons butter

  • 8

    ounces fresh goat cheese

  • 2

    eggs plus 1egg yolk

  • ¾

    cup half-and-half

  • ½

    teaspoon salt

  • Few grinds black pepper

  • Pinch of grated nutmeg


Preheat the oven to 3750 F. Line the tart shell with aluminum foil, and weight down the foil with dry beans or pie weights. Bake the shell for 10 minutes, remove foil and let cool before filling it. Cook the leeks in the butter in a wide saucepan or skillet over low to moderate heat until they are very soft but not brown. Transfer the leeks to the tart shell. In a bowl, whisk together the remaining ingredients. Pour this mixture over the leeks and return the tart to the oven to finish baking, approximately 30 minutes, or until the top surface is lightly browned and springs back when gently pressed. Let the tart cool for at least 20 minutes before serving. Serves 8.


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