Belgian Leek Tart & Aged Goat Cheese (flamiche Aux Poireaux)

Total Time: 2 hrs 53 mins Preparation Time: 50 mins Cook Time: 2 hrs 3 mins

Ingredients

• Servings: 6
• 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
• 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
• 1/4 cup unsalted butter
• 4 large leeks, halved lengthwise, cut crosswise into 1/4-inch slices ( and pale green parts only, about 5 cups)
• 2 tablespoons water
• 1/2 teaspoon salt

Recipe

• 1 preparing crust:.
• 2 combine 4 tablespoons ice water and cider vinegar in small bowl.
• 3 blend flour and salt in processor.
• 4 add butter and cut using on/off turns until mixture resembles coarse meal.
• 5 with machine running, slowly add water-vinegar mixture, processing until moist clumps form.
• 6 if dough seems dry add ice water by teaspoonfuls.
• 7 gather dough into ball, flatten into disk; wrap in plastic and refrigerate at least 2 hours.
• 8 *can be made 3 days ahead.
• 9 keep refrigerated.
• 10 allow dough to soften slightly at room temperature before rolling out.
• 11 position rack in center of oven and preheat to 375ºf.
• 12 roll dough out on a floured work surface to 12" round; transfer to 9" diameter tart pan with removable bottom.
• 13 press dough onto bottom and up sides.
• 14 fold in overhang and press to extend dough 1/2" above sides of pan.
• 15 line pan with foil and dried beans or pie weights.
• 16 bake until dough looks dry and set, about 30 minutes.
• 17 remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer.
• 18 remove from oven and cool while preparing filling.
• 19 preparing filling:.
• 20 whisk milk, cream, egg, egg yolk, and salt in medium bolw to blend.
• 21 sprinkle 1/4 cup cheese over bottom of warm crust; spread leek confit over and sprinkle with remaining cheese.
• 22 pour milk mixture over.
• 23 bake until filling has puffed, is golden in spots, and center looks set, 35 to 40 minutes.
• 24 transfer to rack; cool slightly.
• 25 remove pan sides; serve warm or at room temperature.
• 26 make leek confit:.
• 27 melt butter in large pot over medium-low heat.
• 28 add leeks; stir to coat.
• 29 stir in water and salt.
• 30 cover pot; reduce heat to low.
• 31 cook until leeks are tender, stirring often, about 25 minutes.
• 32 uncover and cook to evaporate excess water. 2 to 3 minutes.
• 33 serve warm - yield 2 cups.
• 34 **can be made 1 week ahead - keep chilled. rewarm before using.