Goat Cheese Leek Tart
1 bunch leeks, white and pale green parts only (about 2 cups)
1 tablespoon olive oil
coarse salt and ground pepper
6 ounces soft goat cheese, room temperature
2 ounces cream cheese, room temperature
2 tablespoons milk
3 large egg yolks
1 teaspoon chopped fresh thyme (or ¼ teaspoon dried)
1 store-bought refrigerated pie dough for a 9-inch pie (not a preformed pie crust)
Preheat oven to 350°, with rack on lowest shelf. In a medium bowl, toss leeks with oil, and season with salt and pepper. Set aside. In a medium bowl, whisk together goat cheese, cream cheese, milk, 2 egg yolks, and thyme. Lightly season with salt and pepper. In a small bowl, beat remaining egg yolk with 1 tablespoon water, for egg wash. Trim root end and dark green tops of leeks. Halve leeks lengthwise, then thinly slice crosswise into half-moons. Place pie crust on a rimmed baking sheet. Spread goat-cheese mixture on crust, leaving a 2-inch border. Top with leeks. Fold edge of dough over filling, pinching folds together to seal. Brush dough with egg wash. Bake until crust is golden brown, about 1 hour. Let cool completely on a wire rack. Cut into wedges; serve.