{belgian leek tart}

What a week.  To let you in on a little secret {or not so much of a secret}...Mister leaves tomorrow for training. What does this mean? This means that we will be away from each other for nearly 2 months.  Ugh.  I know families face this all the time, in our line of life, but it doesn't make it easier.  Mister is my best friend.  I'm amazed daily at how blessed I am to be married to such a man.  So....I'm not looking forward to these next couple of months, BUT...to help....I'm heading back to my parents and friends in Boise, ID (for the entire month of June)!!  I'll fill you in more about that later.  For now, since my mind is a bit occupied, and I've decided to repost this gem of a recipe {from a previous blog I managed}. 

Belgian Leek Tart with Aged Goat Cheese {Flamiche Aux Poireaux}

 what you need...

crust --  
 4 tablespoons (or more) ice water
3/4 teaspoon apple cider vinegar
1 1/2 cups unbleached all purpose flour
3/4 teaspoon salt 1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes

filling --
1/2 cup whole milk
1/2 cup heavy whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon salt
1/2 cup crumbled aged goat cheese (such as Bûcheron), rind trimmed
1 1/2 cups Leek Confit 

what you do --

**crust --

1) Combine 4 tablespoons ice water and cider vinegar in small bowl.
2) Blend flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal.
3) With machine running, slowly add water-vinegar mixture, processing until moist clumps form. If dough seems dry, add ice water by teaspoonfuls.
4) Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 2 hours. 
5) Position rack in center of oven and preheat to 375°F.
6) Roll dough out on lightly floured work surface to 12-inch round.
7) Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides. Fold in overhang and press to extend dough 1/2 inch above sides of pan.
8) Line pan with foil and dried beans or pie weights.
9) Bake until dough looks dry and set, about 30 minutes.
10 Remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer.
11) Remove from oven and cool while preparing filling. 

filling --
1) Whisk milk, cream, egg, egg yolk, and salt in medium bowl to blend.
2) Sprinkle 1/4 cup cheese over bottom of warm crust.
3) Spread leek confit over and sprinkle with remaining cheese.
4) Pour milk mixture over. 

bake until filling has puffed, is golden in spots, and center looks set, ( 35-40 minutes). Transfer to rack; cool slightly. Remove pan sides. Serve warm or at room temperature.   

**Dough can be made 3 days ahead. Keep refrigerated. Allow dough to soften slightly at room temperature before rolling out.}

Enjoy and Happy Thursday to you all!! 

{P.S. You can find a picture of my meringues over at Simply Grove today!!}

{recipe courtesy Bon Appetit}