SHITAKE, LEEK AND BACON TART

Serves: 4 for lunch
 
1 recipe of your favorite pre-baked piecrust
2 tablespoons good green olive oil
3 medium leeks, white parts cleaned and sliced
1 lb. Shitake mushrooms, cleaned, trimmed and sliced
1 teaspoon fresh thyme leaves
16 ounces cream cheese, room temperature
8 ounces soft goat cheese, room temperature, divided 6 & 2
4 eggs, room temperature and slightly beaten
2 tablespoons heavy cream
Salt and fresh pepper to taste
3 thick slices of bacon, cooked crisp but still pliable and then diced
 

1. Prepare piecrust and set aside.
2. Preheat oven to 350º.
3. Place olive oil in a large sauté pan and heat.  Add leeks and sauté until translucent.  Remove from the pan and keep warm.
4. Add the mushrooms to the same pan and sauté slowly until their liquid has been released, about 6 minutes.
5. Return the leeks to the pan.  Add the thyme leaves and stir all to blend well with the mushrooms.
6. In a large bowl, whip the cream cheese and 6 oz. goat cheese with the eggs and heavy cream until all is a thick creamy consistency.
7. Pour the custard into the prepared piecrust.  Distribute the bacon pieces throughout the custard.  Place in the middle of the hot oven and bake until custard is about three-quarters set, approximately 12 to 15 minutes.
8. Remove the dish from the oven.  Distribute the leek and mushroom mixture across the top of the custard.
9. Distribute the remaining goat cheese in dabs across the leek mushroom filling.  Return to the oven and cook for 5 to 8 additional minutes.
10. Serve immediately.