I made leek tart for brunch today – more or less this Molly Wizenberg recipe; I, as always, used my own pie dough recipe:
For single crust:
- 1 1/2 cups flour
- pinch salt (or use salted butter)
- scant TBLS sugar
- 8 TBLS (1 stick) unsalted butter
- 1 TBLS vegetable shortening
- 3 – 4 TBLS cold water
Measure the flour, salt and sugar into the bowl of a stand mixer or food processor, or large mixing bowl. Slice the butter and shortening in on top. Cut the fats into the flour mixture, either with the paddle attachment for the mixer, short spurts of the food processor, or with a pastry blender, 2 knives, and your fingers, until you have a meal-y consistency. (In the food processor, it will look like coarse meal; other methods you should have some small lumps, none bigger than a pea.) If you are using a machine, with it running, drizzle in the water – if by hand stir with a fork. Mix (again short spurts in the food processor) until the dough clumps – stop before you have a solid ball. With your hands, gather the dough together, flatten into a disk, and wrap in plastic wrap or a clean towel, and chill for at least 30 minutes, or up to 3 days. Use plastic wrap for longer storage.
I rolled out the dough and fit it into my 9-inch flan ring. I froze the crust for a few minutes, then sprinkled in crumbles from a hunk of soft goat cheese that had been kicking around in the fridge for a long time, a few TBLS of grated parmesan, and a little bit of smoked gouda, also grated. I spread the leek confit over, and then used the same amounts of custard as Molly’s recipe.
I forgot the salt in the dough, and didn’t use salted butter, so I salted the pie crust cookies with fleur de sel. Which made Mark come running down to tell me that I had salted the cookies, after he took his upstairs to eat as a post-brunch snack – he was afraid I got my shakers mixed up or something.
But no, done on purpose.
I also made Hell’s Kitchen style hash browns – with bacon bits, garlic, and green onions. We ate them before I could take a picture