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Leek and Cheese Tart Recipe

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This recipe for Leek and Cheese Tart, by , is from Calico Kids and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Roberts Family
Added: Friday, August 31, 2007


1 cup all purpose flour
4 ounces butter, frozen and cut into inch pieces
4-tablespoon ice water
Pinch of salt
1 egg yolk

1-tablespoon olive oil
2 cloves garlic minced
2 pounds of leeks thinly sliced
teaspoon fresh thyme finely chopped
teaspoon salt
cup milk
3 egg yolks
3 ounces mild goat cheese crumbled into small pieces
2 ounces asiago cheese grated

In food processor, pulse flour and butter until mixture resembles coarse cornmeal. In a small bowl, mix together water and salt and egg yolk, then add to food processor. Whirl until dough comes together into a ball. Wrap ball in plastic. Refrigerate two hours or overnight.
In large pot heat oil over medium high heat. Add garlic and cook gently until aroma is apparent. Bring heat to low. Add leeks and cook stirring every few minutes, until all liquid has evaporated. Dont allow browning. Transfer garlic and leeks to a large bowl. Add pepper, salt, and thyme. Let mixture cool. In small bowl blend thoroughly milk, egg yolks, goat cheese and asiago cheese. Add to the leek mixture. Blend well.

Preheat oven to 425F. Roll out dough thinly and line a 9-inch tart pan (1 inch sides) with removable bottom. Remove excess dough. Prick with fork several times. Line shell with parchment paper and fill with dried beans. Bake at 425F oven for 10 minutes. Remove the paper and beans. Then bake for 5 minutes more. Until lightly golden brown. Remove from oven. Lower temperature to 375F.

Pour filling into shell. Bake in 375F oven for 45 minutes, or until cheese browns on top. Serve warm or at room temperature.




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