Leek Tart with Bacon & Gruyère

Leek Tart with Bacon & Gruyère
Photo by Scott Phillips

Ingredients

  • 5-1⁄2 oz. (11 Tbs.) cold unsalted butter, cut into 1⁄2-inch cubes
  • 1⁄4 tsp. freshly ground black pepper
  • 3 thick slices bacon, cut into small dice
  • 1 Tbs. unbleached all-purpose flour
  • 1⁄8 tsp. freshly grated nutmeg
  • 1⁄4 tsp. table salt
  • 3⁄4 tsp. kosher salt
  • + 10 more ingredients
    • Freshly ground black pepper
    • 1⁄3 cup heavy cream
    • 5 to 6 Tbs. ice-cold water
    • 3 large leeks (white and light green parts only), cleaned and sliced crosswise 1⁄4 inch thick to yield about 4 cups
    • 1 oz. (2 Tbs.) unsalted butter
    • 1⁄3 cup whole milk
    • 9 oz. (2 cups) unbleached all-purpose flour
    • 1 Tbs. chopped fresh thyme
    • 2⁄3 cup grated Gruyère (or Emmentaler)
    • 2 large eggs

In a food processor, pulse the flour, thyme, salt, and pepper to blend thoroughly. Add the butter and pulse until the butter pieces are about the size of rice grains (about eight 1-second pulses). Add the ice water 1 Tbs. at a time through the feed tube while pulsing in short bursts until the dou...

View full recipe at Fine Cooking

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