Leek and Goat Cheese Tart

For the Tart Dough

Using a food processor or your fingers, work the butter into the flour and salt until the mixture is crumbly and the butter is well distributed. Add up to 1/4 cup cold water, working the dough just until it forms a loose, shaggy ball.
Turn the dough out onto a clean, lightly-floured surface. Gather the dough into a round, then use your palm to flatten the dough into a round. Lightly dust the top with flour. Use a rolling pin to roll the dough to 1/8" thick, lightly flouring the top and bottom as necessary to prevent sticking. Drape the pie dough over a 9" tart pan or deep-dish pie shell.
Gently press the dough into the bottom and sides of the tart shell. Dock the bottom all over with the tines of a fork. Trim excess dough. Cover loosely with plastic wrap, and chill for 2 to 24 hours.
PRO TIP: The best way to trim the excess dough from the tart shell? Run the rolling pin right across the top.

For the Quiche Filling and to Finish

Preheat the oven to 375°F. Remove the tart shell from the fridge. Unwrap and bake for 20 minutes lined with pie weights. Remove the weights, and bake for 15 minutes more, until lightly golden brown.
PRO TIP: Pie weights help prevent the tart shell from slumping or losing its shape while baking. For pie weights, just lay some parchment in the tart shell and fill it with a pound of dried beans. This is what we did in pastry school, too. There is no need to buy special pie weights.
While the tart shell bakes, melt 2 tablespoons butter in a skillet over medium heat. Add the leeks and 1/2 teaspoon kosher salt and cook, stirring often, until soft and cooked through, about 7 or 8 minutes. If the leeks begin to brown, add a splash of water or lower the heat.
PRO TIP: To cut and clean leeks, cut off the root stumps, then slice each leek lengthwise into two long halves. Place each half face-down and slice into thin half moons. Rinse very well in cold water.
Whisk together the eggs, cream, milk, and remaining salt.
Reduce the oven temperature to 325°F. Pour half the egg and cream mixture into the tart shell. Scatter the leeks and goat cheese all around, then top off with more of the liquid until it is filled almost, but not quite, to the brim. Sprinkle with a pinch of salt and some fresh black pepper. You may not need all of the egg and cream mixture depending on the depth of your pie pan.
Bake until the top looks dry and set and a knife comes clean from the center, somewhere in the range of 40 to 45 minutes, give or take.
Cool to warm room temperature. Serve, garnished with fresh minced chives.

Ingredients

Tart Dough

For the Quiche Filling and to Finish

Instructions

For the Tart Dough

For the Quiche Filling and to Finish

Nutrition