Food that sets itself up to sound like one thing but turns out to be something else amuses me. You know, like chocolate pizza or savory banana split. Trickaaaay!

Which is why I was attracted to this recipe I found for a chevre, leek and shallot tart. Cheese pie? Check.

Chevre, Leek and Shallot Tart

1 prepared pie crust
2 leeks, trimmed and cleaned, sliced into coins
4 shallots, diced fine
1/2 tbsp butter
pinch sea salt
1 tube chevre
3-4 large eggs, beaten
3/4 cup Greek or regular yoghurt
1/2 tsp salt or to taste
1/2 tsp fresh ground black pepper

Preheat oven to 375 degrees and place the rack in the centre of the oven. Melt butter in a skillet. Toss leeks and shallots with a small amount of salt. Cook on low-med for about 10-15 minutes until tender. Prick bottom of the pie shell with a fork. Crumble the goat cheese in the bottom of the pie crust. Cover with the vegetables. Beat together eggs, salt, pepper and yoghurt. Pour over top of the vegetables. Place tart on a baking sheet and cook for about 30 minutes or until top is golden brown. 

So here’s the deal with this tart (I secretly hope that someone has referred to me using this exact sentence): You can’t mix the leeks and the shallots and the cheese together to make a big, cheesy paste and then put that in the pie shell and pour egg on top. What ends up happening is uneven egg distribution because the egg can’t get through the impenetrable cheese barrier. I changed this recipe from blending the cheese and veggies together to crumbling the chevre separately and laying the veggies on top, because it works better.

This is nice, warm treat if you live in Vancouver and are waiting for spring to finally start so you can stop freezing your ass off, or if you live in Vancouver and are waiting for the Canucks to stop shitting the bed whenever they have an away game. You know. Whichever.