BELGIAN LEEK TART WITH AGED GOAT CHEESE (FLAMICHE AUX POIREAUX)
Provided by Molly Wizenberg
Categories Milk/Cream Bake Vegetarian Mother's Day Lunch Goat Cheese Leek Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Crust:
- Combine 4 tablespoons ice water and cider vinegar in small bowl. Blend flour and salt in processor. Add butter and cut in 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. DO AHEAD: 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 375°F. Roll dough out on lightly floured work surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides. Fold in overhang and press to extend dough 1/2 inch 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.
- Filling:
- Whisk milk, cream, egg, egg yolk, and salt in medium bowl 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.
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John Kwami
[email protected]I had high hopes for this tart, but I was disappointed. The leeks were undercooked and the goat cheese was too overpowering. The crust was also soggy. I would not recommend this recipe.
Mitou Mia
[email protected]This tart was a bit too bland for my taste. I think it could have used more seasoning. However, the crust was very good.
Cheryl Walstroom
[email protected]I'm always looking for new and exciting recipes, so I was thrilled to try this Belgian leek tart. The flavors were amazing and the crust was to die for. I will definitely be making this again!
Tsentse Wame
[email protected]The Belgian leek tart was delicious! The leeks were perfectly cooked and the goat cheese added a delightful tang. The crust was flaky and buttery. I would definitely recommend this recipe.
Hafiz Ahsan Naveed
[email protected]I tried making this leek tart for a potluck dinner, and it was a total success! Everyone loved it. The creamy goat cheese and the caramelized leeks paired beautifully together. The crust was also very crispy and flavorful. I will definitely be making
Alex Jack
[email protected]This Belgian leek tart was a true delight! The combination of leeks, goat cheese, and the flaky crust was simply divine. I followed the recipe precisely, and the results were impressive. The tart turned out perfectly golden brown and had a wonderful