Thursday, October 16, 2008


i made this for dinner with my fictive sister and her family last month after a lovely excursion to the farmer's market by work. i had the recipe in mind but what sealed the deal was when i picked up a few beautiful bunches of leeks, tomatoes as sweet as candy, and a divine little tub of local goat cheese.

since i made this i have been meaning to put up the post but kept forgetting or getting distracted by other things, r.'s recent post reminded me and decided that today was the day. and how fortuitous since this thursday's theme is baked goods...

Fromiche aux poireaux (Belgian Leek Tart with Goat Cheese)

From bon appetit


4 tbs of ice water (at least)

¾ t apple cider vinegar

1 ½ c unbleached all purpose flour

¾ t salt

½ c chilled unsalted butter (cut into ½” cubes)


½ c whole milk

½ c heavy whipping cream

1 large egg

1 large egg yolk

¼ t salt

½ c crumbled goat cheese

1 ½ c leek confit

Leek confit:

¼ c unsalted butter

4 large leeks (white and light green parts cut in half then into ¼” strips)

2 tbs water

½ t salt

To make confit:

Melt butter in a large pot over medium heat. Add leeks, stir to coat. Add water and salt. Cover, reduce to low and cook stirring constantly until leeks are tender, about 25 mins. Uncover 2-3 mins to evaporate off excess water.

To make crust:

Combine 4 tbs ice water and cider vinegar in small bowl. Blend flour and salt in processor. Add butter and pulse until crumbled into a small meal. While on add liquid to make moist clumps, if dry add more ice water.

Gather dough into a ball, then form into disk. Wrap in plastic and chill for at least 2 hours and up to 3 days.

Allow dough to soften a bit, then roll out (be careful not to roll to thin like I did). Place in 9” tart pan with a removable bottom, line with foil and fill with pie weights or beans.

Bake on the middle rack of a 375 degree oven until dry , about 30 mins. Remove weight and foil. Continue to bake until golden then remove from oven and allow to cool while you prepare filling.

To make filling:

Whisk milk, cream, egg, yolk, and salt. Sprinkle half of the cheese over crust, then cover with the leeks. Top with the remaining cheese and then pour milk mixture over ( I also added sweet little grape tomatoes and shreds of basil before the milk mix).

Bake until filling has puffed, is golden , and center has set, 35-40 mins. Cool slightly on a rack then remove sides to pan.

Serve warm or at room temp.

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