Just Kidding Around….with a recipe for Asparagus, Goat Cheese and Leek Tart with a Potato Crust

Spring last year in the North Fork Valley, western slope of Colorado, included one sunny, cool mid-April day cuddling with kids. Baby goats, that is. Just two days old, so sweet, and hilarious to watch!

new born kids
new born kids

The North Fork Valley is a gorgeous place! With often snow capped mountains overlooking about half of the sprawling, fertile valley below, orchards of apricots, peaches, pears, plums, apples and vineyards in patchwork squares abound across the land, plus, a large field of organic hops will greet you as you drive down the highway towards the turn off to Paonia, the long vines supported by tall poles and swaying twine tethers. Provisions for the local Revolution Brewery’s award winning beer. It’s this vista that I looked down on that sweet spring morning. Laughing at the antics of adventurous baby goats.

off to see the world!
turning back to see where she’s been — oh, little darlin’
nimble and rambunctious!
nimble and rambunctious!

Jeanne and her husband Lincoln own a small farm up one of the western mesas just outside of Paonia. They raise goats, chickens, grow a beautiful vegetable garden plot, as well as tend a small orchard of fruit trees. A labor of love they truly cherish.

my friend Jeanne and one of her 2 day old goats (now nearly 1 year old!)
my friend Jeanne and one of her 2 day old goats (now nearly 1 year old!)
here comes Mama!
here comes Mama!

Jeanne told me that petting, handling, and in general lovin’ on the young goats is excellent for their well-being and socializing process. I was happy to oblige! It was a very sweet experience.

what a joy to hold!
what a joy to hold!
If you’ve traveled along with me on this blogging adventure, you might remember I love making goat yogurt (as a filling for GF crepes with maple sugared violets) and fresh cheese (au poivre with local farm milk), as posts from last year can attest. This recipe is another original favorite.
Asparagus, Goat Cheese and Leek Tart with Potato Crust
Asparagus, Goat Cheese and Leek Tart with Potato Crust
Try it with spring onions, or ramps, if you want it to sing of your local Spring, and with wild asparagus – possible to forage in many areas during this glorious season of the year. If you’re lucky enough to spot morels – those succulent, earthy wild mushrooms – popping up in wooded areas around and about (just make absolutely sure you have a positive mushroom identification handbook or app) by all means add them to the filling, too.

Asparagus, Goat Cheese and Leek Tart with a Potato Crust
Makes one savory, gluten free 9 inch tart, perfect for a spring brunch.

  • 3 c. boiled, cooled and shredded organic potatoes
  • quality butter, softened about 4-5 tbsp. total (olive oil can be substituted)
  • 1/4 c. minced garlic shoots, if available, or green onions
  • 1 1/2 c. sliced leeks, rinsed thoroughly (sub spring onions or ramps)
  • 3/4 c. finely diced red bell pepper
  • 5 organic eggs
  • 1/2 lb. asparagus, washed and diagonally sliced
  • 3/4 c. crumbled soft goat cheese
  • 1 tsp. each fresh tarragon and thyme
  • salt and freshly ground pepper

Preheat oven to 425 degrees. Using approximately one tablespoon, generously butter (or oil) the bottom and sides of pie plate. In a medium sized bowl, work 2 tbsp. butter(or oil) into shredded potatoes with a little salt and pepper, along with the minced garlic shoots, then firmly and evenly press potatoes on bottom and up sides of pie plate. The shreds will resemble mashers at this point, and measure about 1/2 to 3/4 inch thick.

Slide into oven on bottom rack to par bake while you prepare tart filling, about 15 minutes. Saute leeks and red pepper in 1 tbsp. butter or oil until softened and lightly brown. Stir eggs and asparagus with herbs, salt and pepper in large bowl until completely blended,

then add sauteed leeks, red pepper, and cheese. Pull crust from oven, pour in tart filing, and shower a few more generous grinds of fresh pepper over the top if you like. Return to oven, lower heat to 375, and bake approximately 20 – 25 minutes, until tart center is firm, and potato crust is lightly browned.

Breathe deep the amazing fragrance, cool slightly, and cut into wedges to serve.

Asparagus, Goat Cheese and Leek Tart with Potato Crust
Asparagus, Goat Cheese and Leek Tart with Potato Crust

….and hug a baby goat, whenever, however, drive a little ways to get there … you can. It’ll be worth it, I promise!

wiggly goats making me giggle
wiggly goats making me giggle

6 Comments Add yours

  1. Littlesundog says:

    Oh my! I love these photos!! I’ll give this recipe a whirl… we’re getting lots of asparagus right now!

    1. Thank you Littlesundog – the goats are irresistible aren’t they? So cute! Enjoy the tart, I’m jealous you already have lots of asparagus! We’re a little behind Oklahoma up here in the north. It’s actually snowing again today!

  2. I am still waiting for my asparagus to pop out of the ground (checking every day :-)) That looks like a delicious recipe to try. I’ll put it in my recipe folder…. we don’t have very many goats in my areas but lots of sheep and their brand-new babies. They are a lot of fun to watch as they jump around, race each other and in general try out this new life of theirs.

    1. Ooh! I like the idea of cuddling up (or trying!) with some wriggly brand new baby sheep! I hope your asparagus breaks ground soon for you to enjoy. Thanks for stopping by, and I hope you enjoy the tart someday! It’s great to re-heat slices too, works nicely in a cast iron or non-stick skillet, browning up the potato crust a little more as you warm the tart. Cheers 🙂

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