This tart is way better than quiche so try it next time you're in the mood for baking a savory. The recipe can be found here: http://projects.washingtonpost.com/recipes/2008/10/08/goat-cheese-pear-leek-tart/ . A couple notes on the recipe.
- My leeks weren't very dirty so I just wiped them off and was careful to keep an eye out for any extra dirt.
- I used almost all the dough for an 11-inch tart, and the filling was plenty enough to fill the larger pan.
- Make sure you weight the dough when you prebake it - the official picture in the recipe has an exceptionally shrunk crust; possibly they forgot this step!
- When you cut off a slice, drizzle a little tiny spoonful honey over it if you're as crazy about the goat cheese/honey combination as I am!
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