Wild rice, zucchini, leek and chevre tart

I recently came across a new food blog via The Heavy Table. It's called All About Food, and I was hooked after seeing many wild rice recipes and reading about her Hungarian and German/Czech ancestry. And she talks about the Mississippi River, and I just appreciate midwestern pride, so there we go.

Anyway - I tried her wild rice pie crust this week, and OMG. It's a whole new kind of savory tart crust: chewy, super flavorful, and not so rich as pastry. I also find an appeal to having a whole-food sort of crust - which could be entirely locally sourced except for the lemon. I can't wait to try this crust with a variety of fillings.

The recipe is definitely on the rich side - she recommends that you stick with the heavy cream for the filling, and I would argue that half and half would be a bit lighter and nice too. I really like the zucchini/leek combo, and chevre always reminds me of the year I worked at a small farm making goat cheese in Iowa. The little cheese kitchen was next to the milking room in the barn and always smelled like tart goat milk; there were flies stuck to fly paper all over the ceiling and the farm kittens would wait by the door to drink up the whey. I often went to help pick and package veggies for the CSA shares while the milk pasteurized. Fresh goat cheese with just picked spinach = total bliss as far as I am concerned!

This tart is tasty - though beware of that 10" pie pan. Who has a 10? pie pan?? I happened to have a 10" cast iron, but kind of rare size. I ate the tart with my last jar of pickled beets on some salad greens from WI. And I was able to plant my own lettuce, arugula, beets, and radish before the big rains - so soon I'll be eating out of my own garden. Yay!