Leek & Goat Cheese Tart

INGREDIENTS

 1/2 cup milk

1/2 cup cream

1 egg

1 egg yolk

1/4 tsp. salt

2 Tbsp. white wine

1 cup crumbled goat cheese

1 leek

1/4 cup butter

2 Tbsp. water

1/2 tsp. salt

FOR THE CRUST

 1 1/2 cups flour

3/4 tsp. salt

9 Tbsp. butter, slightly softened

4 Tbsp. ice water

1 tsp. apple cider vinegar

To prepare the crust, mix together the flour and salt. Cut in the butter until the mixture resembles coarse meal. Mix in the water & vinegar and lightly knead until a dough forms. Flatten into a thick disc and refrigerate for at least 1 hour.

Prepare a leek confit by melting the 1/4 cup butter in a saucepan. Chop the leek (yes, even the dark green bits) thinly and toss with the melted butter in the saucepan. Add the 2 Tbsp. water and 1/2 tsp. salt. Cover and cook over low heat for 20 minutes.

Meanwhile, beat together the egg, yolk, milk, cream, white wine, & salt. Roll out the crust and fit into a tart pan (or if, like me, you don't have a tart pan, a springform cheesecake pan will work). 

Crumble 1/2 cup goat cheese into the bottom of the unbaked crust. Spread the leek confit over the top. Crumble the remaining goat cheese over the leeks and pour the cream mixture over the top.

Bake at 375 degrees F. for 25-30 minutes or until crust is light brown and the filling is puffy and completely set.

Original Recipe Here.