A delicious recipe for leek and goat cheese tart. Although it requires quite a bit of time, it is well worth it. The flavors of goat cheese and leeks make this dish an exquisite delicacy!
3/4 teaspoons cider vinegar, apple (for the crust)
1 1/2 cups flour , for the crust
3/4 teaspoons salt , for the crust
1 stick unsalted butter , cold (for the crust)
1/2 cups whole milk
1/2 cups whipping cream
1 egg, large
1 egg yolk
1/4 teaspoons salt
1/2 cups goat cheese, in pieces
1/2 sticks unsalted butter
4 leeks, large (the white and light green parts), halved and cut into 1/4-inch pieces
2 tablespoons water
1/2 teaspoons salt
Preparation
2h 10 mins
0 mins
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To prepare the crust, mix 4 tablespoons of ice water with the vinegar in a small bowl. Combine the flour and salt in a food processor and add the butter in pieces, pulsing until incorporated into the mixture. With the processor running, gradually add the water and flour mixture. Process until coarse crumbs form. If the dough looks too dry, you can add additional teaspoons of ice water.
Form a ball with the dough and flatten it into a thick disk shape. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 375 F (190°C). Sprinkle some flour on a working surface and roll out the dough to cover a 12-inch pie dish. Place the dough in the dish, making sure to cover the edges and sides well. Place aluminum foil over the pie crust and fill it with beans. Bake for about 30 minutes, then remove the aluminum foil and beans. Return the pie to the oven until the crust is golden brown, about 20 to 25 minutes.
In a large pot, melt the butter (1/2 stick) over medium heat. Add the leeks and stir to coat them in butter. Add the water and salt, cover the pot, and reduce the heat to low. Cook until the leeks are soft, stirring to prevent sticking for about 25 minutes. Uncover and cook to evaporate any remaining liquids, about 2-3 minutes.
Mix the milk, cream, egg, yolk, and salt in a medium bowl. Add 1/4 cup of goat cheese over the crust in the pie dish and also the leek mixture, sprinkling with the remaining cheese. Pour the milk mixture on top. Bake until the filling puffs up and the center looks set, about 35 to 40 minutes. Cool on a rack and remove from the dish. Serve the tart at room temperature.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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