From Martha Stewart's Everyday Food
1 bunch leeks, white and light parts only (see prep below)
1 tbsp. olive oil
coarse salt and freshly ground pepper
6 oz. fresh goat cheese, softened
2 oz. cream cheese, softened
2 tbsp. milk
3 large egg yolks
1 tsp. finely chopped fresh thyme (or 1/4 tsp. dried)
1 tbsp. water
1 store-bought refrigerated pie dough
To prep leeks:
Trim root end and dark green stops. Halve the leeks lengthwise, then thinly slice crosswise into half-moons. Wash well in several changes of cold water, swishing leeks to release any grit, until water is clear. drain and dry on paper towels.
Preheat oven to 350.
In a bowl toss leeks with olive oil, and season with salt and pepper. Set aside.
Whisk together goat cheese, cream cheese, milk, 2 egg yolks, and thyme; season with salt and pepper. In another bowl, light beat remaining egg yolk with water for egg wash.
Unfold pie dough and place on a baking sheet. Spread goat cheese mixture on crust, leaving a 2-inch border. sprinkle leeks evenly on top. Fold edge of dough over filling, pinching fold together to seal. Brush dough with egg wash. Bake, rotating sheet halfway through, until crust is golden brown and filling is browned in spots (about 1 hour).
As a side note, this is one of my favorite cookbooks. All of the recipes turn out well and there are several recipes that use leftovers- roast a chicken one night, make chicken curry the next, etc.
Have a happy Easter filled with Mini Eggs! Man, those things are addicting.