Belgian Leek Tart with Aged Goat Cheese (Flamiche Aux Poireaux)

Belgian Leek Tart with Aged Goat Cheese (Flamiche Aux Poireaux)
Photo by Molly Wizenberg

Ingredients

  • 4 tablespoons water
  • 1 large egg
  • ¾ teaspoon apple cider vinegar
  • ¾ teaspoon salt
  • ¼ teaspoon salt
  • 1 large egg yolk
  • ½ cup heavy whipping cream
  • + 5 more ingredients
    • 9 tablespoons unsalted butter
    • ½ cup crumbled aged goat cheese (such as Bûcheron)
    • ½ cup whole milk
    • 1 ½ cups unbleached all-purpose flour
    • 1 ½ cups Leek Confit

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...

View full recipe at Epicurious

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