Belgian Leek Tart & Aged Goat Cheese (Flamiche Aux Poireaux)
Ready In: 2 hrs 53 mins
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.
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