This afternoon I made leek tart, basically Molly Wizenberg’s recipe, but with a few of my own tweaks. Here’s the recipe, below the picture:
Crust: I used my 2nd attempt at the Chez Pim rubbed & folded “one crust to rule them all, (I screwed it up my first try) but it’s a good recipe. Not necessarily better than my standard crust, which is 2 sticks (1 cup) of butter + 2 TBLS vegetable shortening to 3 cups of flour, with 2 TBLS sugar added for a savory pie like this, or 3 TBLS for a sweet pie. And a pinch of salt, or use salted butter. About 5 – 8 TBLS cold water, just enough to get the dough to clump, depending on the humidity and temperature on the day you make the crust.
Filling:
- 1 1/2 cups leek confit, made with olive oil instead of butter
- 1/2 cup grated Gruyere cheese
- 1 cup of half & half
- 1 large egg
- 1 yolk, also from a large egg
Assembly: Roll out the crust of your choice and fit it into a 10-inch loose-bottom tart tin, or a flan ring on parchment, arranged on a baking tray. Line the crust with more parchment or foil, and weight it with rice or dried beans or pie weights. Bake at 375 degrees for 10 minutes, then remove the foil and weights and bake for 10 more minutes, poking any bubbles and uprisings with a fork. Remove the shell from the oven, and spread in the leek confit. Sprinkle the cheese on top. Beat the half & half, egg, and egg yolk together, and pour over. Return to the oven, and bake for 25 – 35 minutes, until set and browned. Eat warm or at room temperature with a green salad.
Posted from my iPhone (and obliterated twice) and partly from the Orlando airport, with the faux airport news eulogizing Steve Jobs
