Leek Tart with Cloumage®

Slice of quiche

From Barbara Hanley, Shy Brothers Farm

This recipe is lovely with many ingredients besides leeks, for example: spinach, ham, pears, apples.


  • 1 cup sliced leeks
  • 1 T unsalted butter
  • 1 egg, beaten
  • Cloumage® to taste
  • prepared pie crust


  • Sauté 1 cup of sliced leeks in a Tbs. of unsalted butter on low heat, covered, until soft, about 15-20 mins.
  • Lightly whisk 1 egg, any size in a medium bowl.
  • Mix the beaten egg with enough Cloumage to fill your tart pan when combined with the cooked leeks.
  • Mix in the cooked leeks.
  • Pepper to taste. Do not salt.

Pour into and spread on prepared pie crust of your choice using a tart pan or a pie plate and bake according to pie crust instructions. (Typically, this is baked at 450 for 15-20 mins until crust is brown. Then cover crust edges with foil so they don’t burn and continue baking until filling has set up, usually another 10 minutes.)

A tart pan that has a push-up bottom works well, sprayed well with cooking spray to help de-pan the tart. A pie plate also works. Serves 8,

Herb & Honey Pull-Apart Bread with A Barndance

RobinsonFarm_ ABarndanceBread

Developed by Enthusiast Member Beth Falk

Ray and Pamela Robinson have been producing artisanal raw milk cheese in Hardwick, MA since 2006.  The Robinsons use organic milk from their own grass-fed cows, which varies in character and flavor from season to season, reflecting the terroir of the Hardwick hills.

Award-winning A Barndance from Robinson Farm is a riff on the traditional French Alpine cheese Abondance.  It has notes of stone fruit and hazelnut and a deep buttery finish.  This irresistible bread, with its sweet-savory contrast of honey, fresh herbs and the subtle but sophisticated flavors of A Barndance, makes a beautiful presentation on a holiday brunch plate. Read More …