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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James Kiir Tang
[email protected]I've made this tart several times and it's always a crowd-pleaser. It's the perfect dish for a potluck or brunch.
Yosef Hailu
[email protected]This is my new favorite leek tart recipe! It's so easy to make and it always turns out perfectly.
Raj Rabbie
[email protected]I'm not sure what went wrong, but my tart turned out really soggy. I think I might have added too much liquid.
Margaritta Koyamo
[email protected]This tart was amazing! I loved the combination of flavors and textures. It was the perfect dish for a special occasion.
HR hii Hridoy
[email protected]Overall, I thought this tart was good, but not great. I might try making it again with a few modifications.
Semere Hadish
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler recipes in the future.
Ahmad Egdoura
[email protected]The crust was a bit too thick for my liking, but the filling was delicious.
Leon Martinez
[email protected]This tart was a bit bland for my taste. I think I would have liked it more if I had used a stronger cheese.
Anil chhetri
[email protected]I'm not a huge fan of goat cheese, but I loved this tart. The leeks and the cheese complemented each other perfectly.
Jamal JamalAhmad
[email protected]This recipe was easy to follow and the tart turned out delicious. I used a store-bought crust to save time, and it still came out great.
Salauddin jewal
[email protected]I made this tart for a dinner party and it was a hit! Everyone loved it. I especially liked the contrast between the creamy goat cheese and the crispy leeks.
Shrutika Neupane
[email protected]I followed the recipe exactly and the tart turned out great! It was a bit time-consuming, but it was worth it. The flavor was amazing.
Mieke Goldsmith
[email protected]This Belgian leek tart was a delight! The combination of the aged goat cheese and the leeks was perfect, and the crust was flaky and buttery. I'll definitely be making this again.