Belgian Leek Tart Aged Goat Cheese Flamiche Aux Poireaux Recipes

Steps:

• 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.

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.

Steps:

• In a food processor, process the flour, butter and salt until the mixture resembles coarse crumbs, about 10 seconds. Add three tablespoons of water and process for three seconds. Pinch the dough, and if it does not hold together, add additional water and process for several more seconds. Be careful not to overmix. The dough should not form a ball. Turn the dough out onto a lightly floured work surface and knead, just until it forms a ball. Wrap the pastry in plastic wrap and flatten into a disk. Refrigerate for about 30 minutes.
• Roll out the dough to line a 10 1/2-inch tart pan. Carefully transfer the dough to the pan. Chill for another 30 minutes, or until firm.
• Preheat the oven to 425 degrees.
• Trim the leeks at the root. Cut off and discard the fibrous, dark green portion. Split the leeks lengthwise for easier cleaning and rinse in cold water until no grit appears. Coarsely chop the leeks.
• Melt the butter in a medium saucepan over low heat, add the leeks, salt and pepper and cook, covered, until the leeks are very soft, about 20 minutes. They should not brown.
• If the leeks have given up an excessive amount of liquid, drain them in a colander. Combine the eggs and creme fraiche in a medium-size bowl, mixing until thoroughly blended. Add the leeks and mix again. Reserve a quarter cup each of the cheese and the ham to sprinkle on top of the tart. Mix the rest into the leek mixture.
• Pour the leek mixture into the prepared tart tin. Sprinkle with the ham, then the cheese. Season generously with freshly ground black pepper.
• Bake until nicely browned, 40 to 45 minutes. Serve warm or at room temperature.