3 pounds’ leeks, white parts and 1 inch of pale green parts, thinly sliced
20 fresh garlic cloves, sliced
2 teaspoons fresh thyme leaves, well chopped
1 bay leaf
1/2 cup chicken stock or broth
Pinch black pepper
Pinch chili flakes
1 teaspoon curry powder
1 container Tofutti
3 ounces’ soft goat cheese, crumbled
1 pound mixed mushrooms, such as oyster, chanterelle and cremini, brushed clean and coarsely chopped
Almond (or chickpea) flour for dusting (when you roll dough out)
Tofutti dough (made at home, or your own pie crust recipe, or bought at store)
First, make your favorite pie dough or buy at store and refrigerate overnight.
Chop, cut, slice everything
In a skillet, over medium-high heat, add the olive oil.
Add the garlic, sliced leeks, chopped onion, scallions and sauté until translucent, 4 to 5 minutes.
Add the thyme, bay leaf, chicken stock, 2 Tablespoons cream sherry, all seasoning and spices.
Reduce the heat to low, cover and simmer until the leeks are nearly tender, about 15 minutes. Uncover and cook, stirring occasionally and being careful not to let the leeks brown, until almost all the liquid has evaporated, about 15 minutes more.
Remove and discard the bay leaf. Transfer everything in the skillet to a bowl. Stir in the container of Tofutti, goat cheese, and mix everything together, very well. Set aside
In another fry pan, over medium-high heat, add olive oil 2 Tablespoons cream sherry and add the chopped mushrooms, and sauté until the mushrooms are soft and have released their juices, 3 to 4 minutes. Set aside
Now, take dough out of fridge and roll it out into a large circle, so it will fit onto your oiled pie dish.
Preheat an oven to 400°F.
Transfer the dough to pie dish. Don’t worry if it doesn’t fit exactly. Push it, pinch it until it’s in place. If you have little pieces of extra dough, just pinch/push them into place on your pie dish.
Bake your crust according to your own recipe or go by the directions on the package, if you bought it. Bake it slightly, then remove from oven.
Add and mix the 2 beaten eggs to the bowl of leeks, stir them in to combine well.
Now, add the mixture in the bowl of leeks, to the sherry mushrooms in the skillet. If you forgot to add the goat cheese and any spice or herb, do it now and mix to combine well.
Next, spread all the leek/goat cheese mixture to within 1 inch of the edge of the dough. Bake until the crust puffs and
both the crust and the leeks are golden, about 15 to 20 minutes.
Five minutes, before tart is done, open the oven and sprinkle finely chopped parsley and scallions over the top and bake for 5 minutes more.
Remove from oven, and let the tart stand for 5 to 10 minutes. Cut into wedges and serve warm.
We’ve seen several plays, on and off Broadway, but would not recommend them. We’re looking forward to Arthur Millers, The Price and at The Metropolitan Opera, Beethoven’s Fidelio.
The geopolitical situation in the U.S. and around the world, is not good. In addition to reading voraciously about it, I’ve been listening to a lot of Chopin. Here are some favorite pieces to bring stress levels down: