Blue Cheese and Leek Tartlet

ingredients

For the pate brisee (pie dough)
1 ¼ cup all purpose flour
½ tsp salt
½ tbsp sugar
½ cup butter
¼ to ½ cup cold water

For the tart
1 block pate brisee
250g Ciel de Charlevoix
2 leeks
2 spring thyme
½ oz butter
500ml heavy cream
4 egg yolks
1 whole egg
salt & pepper to taste

directions

For the pate brisee (pie dough)
- In a food processor, place the flour, salt, and sugar and process until combined
- Add the butter and process until the mixture resembles coarse meal
- Pour 1/4 cup cold water in a slow, steady stream, until the dough just holds together when pinched
- Do not process more than 30 seconds - Turn the dough out onto your work surface and gather it into a ball
- Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using

For the tart
- Roll out pate brisee & mold to tart pan
- Weigh down the dough & bake at 375 until light brown
- Combine cream, egg yolks, eggs in a large bowl, mix well with whisk
- Wash leeks & cut into small squares
- Sautee leeks with butter & thyme until soft
- Cool leeks
- Add leeks to tart shell
- Fill shell with cream & egg mixture
- Crumble Ciel de Charlevoix over top of the tart
- Bake at 350 for 50 mins or until set

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Read Reviews

Submitted by gabriela on November 11, 2009 at 10:26 am

geat recipe