Belgian Leek Tart & Aged Goat Cheese (Flamiche Aux Poireaux)
- Ready In:
- 2hrs 53mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
-
CRUST
- 4 tablespoons ice water (or more)
- 3⁄4 teaspoon apple cider vinegar
- 1 1⁄2 cups unbleached all-purpose flour
- 3⁄4 teaspoon salt
- 1⁄2 cup chilled unsalted butter, cut into 1/2-inch cubes, plus
- 1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes
-
FILLING
- 1⁄2 cup whole milk
- 1⁄2 cup heavy whipping cream
- 1 large egg
- 1 large egg yolk
- 1⁄4 teaspoon salt
- 1⁄2 cup crumbled aged goat cheese, rind trimmed (such as Bucheron)
- 1 1⁄2 cups leeks, confit
-
LEEK CONFIT
- 1⁄4 cup unsalted butter
- 4 large leeks, halved lengthwise, cut crosswise into 1/4-inch slices (white and pale green parts only, about 5 cups)
- 2 tablespoons water
- 1⁄2 teaspoon salt
directions
-
PREPARING CRUST:
- Combine 4 tablespoons ice water and cider vinegar in small bowl.
- Blend flour and salt in processor.
- Add butter and cut using on/off turns until mixture resembles coarse meal.
- With machine running, slowly add water-vinegar mixture, processing until moist clumps form.
- If dough seems dry add ice water by teaspoonfuls.
- Gather dough into ball, flatten into disk; wrap in plastic and refrigerate at least 2 hours.
- *Can be made 3 days ahead.
- Keep refrigerated.
- Allow dough to soften slightly at room temperature before rolling out.
- Position rack in center of oven and preheat to 375ºF.
- Roll dough out on a floured work surface to 12" round; transfer to 9" diameter tart pan with removable bottom.
- Press dough onto bottom and up sides.
- Fold in overhang and press to extend dough 1/2" above sides of pan.
- Line pan with foil and dried beans or pie weights.
- Bake until dough looks dry and set, about 30 minutes.
- Remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer.
- Remove from oven and cool while preparing filling.
-
PREPARING FILLING:
- Whisk milk, cream, egg, egg yolk, and salt in medium bolw to blend.
- Sprinkle 1/4 cup cheese over bottom of warm crust; spread leek confit over and sprinkle with remaining cheese.
- Pour milk mixture over.
- Bake until filling has puffed, is golden in spots, and center looks set, 35 to 40 minutes.
- Transfer to rack; cool slightly.
- Remove pan sides; serve warm or at room temperature.
-
MAKE LEEK CONFIT:
- Melt butter in large pot over medium-low heat.
- Add leeks; stir to coat.
- Stir in water and salt.
- Cover pot; reduce heat to low.
- Cook until leeks are tender, stirring often, about 25 minutes.
- Uncover and cook to evaporate excess water. 2 to 3 minutes.
- Serve warm - yield 2 cups.
- **Can be made 1 week ahead - keep chilled. Rewarm before using.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>Hello all, thank you for visiting My Page but forgive me for it is a work in progress! :) As I am sure you have noticed I changed my Chef Name to Manami which means love & beauty. ;) Just thought I should get with the program - my geisha & my icon! :) Don't fret, I won't change it again! <br /><br />I am 70 years young and I live in a nursing home, which is out of this world, I am treated like a princess and the world is my oyster! I have a private room and during the season I do taxes for most of the staff, as well as my personal clients that have been following me since I left the business world about 25 years ago. I was rear-ended by a van and it turned my whole world upside down. Why dwell on that? <br /><br />I am an American Jew (from NYC) who moved to Havana, Cuba when I was 2 1/2 years old, lived there until a few days after Castro took over and vamoosed it out of that country as fast as my legs would carry me! I was on a forced hiatus from the UofM, due to illness. <br /><br />From there my sister, mother and I went to NYC to work and my father went to Haiti in Port-Au-Prince, where he and my uncle had purchased some tiny cocoa plantations & a chocolate factory - for the choccolate liquer - to make baking chocolate (the real bitter stuff). We joined my father about 2 months later where I spent 2 of the most carefree & wonderful years of my life! It is the stuff that movies are made of! (A la Grace Kelly - even my clothes were like hers)> </p>
<p>I then continued my studies in upstate NY and hated it because it was too, too cold!:( Went back to NYC to work and see what I wanted to do with my life - I was all of 20 years old and had to drop out of school because of illness and then because of the weather! Yuck - so I got a job in a Textile Buying Office as a receptionist and soon I found myself buying trimmings! Loved it and was very happy with the work I was doing. <br /><br />However, I got an offer from two young guys who had a factory in Cleveland, Ohio, where they made Maternity Clothes and they wanted me to be in charge of the shipping dept, keep inventory and in my spare time - help with the designing!! I couldn't pass it up - the offer sounded so great and the salary was twice what I was making in the NYC. So I went to Cleveland, got married, had both my children and got a divorce 15 years later. <br /><br />Then my children and I moved to South Florida and have been here since 1978, I can't count that far back :) <br /><br />Learned how to do taxes with H&R Block and worked simultaneously as a Supervisor in 2 offices for them for 15 years. Then after the accident everything went spiralling downwards until I could no longer walk alone even with a walker - so the next step was a wheelchair. Stayed at home with a lot of help (nurses, PT therapists) fixed the bathroom so I could bathe myself and fixed the kitchen so I could help warm-up meals (was taught how to cook in rehab) and so forth and so on. <br /><br />However, the fire department had other plans for me, I called them too often to pick me up off the floor - how embarassing! So they gave me a choice - either a home or they would have to call HRS! :( (very sad) <br /><br />It was there, in my home where I was robbed! <img title=Cry src=/tiny_mce/plugins/emotions/img/smiley-cry.gif border=0 alt=Cry /> All my cookbooks (all my Julia Childs Cookbooks, my Settlement Cookbook which had been my mothers - published in 1939 - with all her notes) my mother's cookbooks from Cuba & Haiti, all my handwritten recipes. They also took all my Delft collection, some antiques that I had in the kitchen like my rolling pin, a beautiful old & used wooden bowl, a charcoal-iron that was brought north when my parents left Haiti, it was hand-painted & was gorgeous, as well as all the other things that are too numerous to mention! <br /><br />That proved to be the last straw & from there it was an ALF,<img title=Yell src=/tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> which was horrible, and then on to another home where the administrator of that home became the administrator here and voila, here I am. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /></p>
<p>I have a beautiful large private room with a private bath, furnished to my liking: eclectic! <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /> My room is large enough to house my office and all the other odds and ends with which I like to surround myself.<br /><br />During tax season, mostly, my room is always full (of course I love it that way)! I have a blanket my daughter bought for me in New Mexico and that is on my bed. You guessed it - that is where everbody sits or on my great grandfather's arm chair which is in great shape. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /> Update 01/11/2008 that time is here again :) Have started doing taxes already and not just regular taxes but corporations, partnerships and 1040X - ammended returns! Whoopee! I love the feeling I get when this time comes around and I get into gear!!! I love it! :) <br /><br />The head chef, the kitchen supervisor & the dietician enjoy the recipes from Zaar; the ones that I post, as well as, the others. We are in the process of changing the menu right now - so we have been doing a lot of figuring. The administrator is so cute because every once in a while she asks for a recipe and then she gives me a pack of paper so I can print them. <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /><br /><br />I am president of the resident council and most of the family members come to me to take care of their grievances - this way I do my part - and the staff can take care of the larger problems! It has been working for 10 years - why change if it ain't broke?<img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /></p>
<p>Well, it's time to say hasta luego folks. <img title=Laughing src=/tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing /><br /><br /></p>