Spring Leek and Goat Cheese Tart
Serve with Pine Ridge Chenin Blanc + Viognier
½ teaspoon kosher salt
¹⁄³ cup very cold water
1½ cups all-purpose flour
10 tablespoons unsalted butter, very cold, cut into 1-inch pieces
3 tablespoons unsalted butter
3 medium spring leeks, washed and sliced
1 large egg
2 egg yolks
½ cup heavy cream
½ cup crème fraîche
½ cup goat cheese
2 tablespoons chopped thyme
FOR THE PASTRY:
Dissolve the salt in the water and set aside. Place flour into a food processor. Scatter the butter over the flour and pulse until there are still some pea-sized pieces of butter. Add the salt/water mixture and pulse for several seconds, just until the dough becomes a rough ball. Remove the dough from the processor. Shape it into a disk, wrap in plastic, and refrigerate for at least 2 hours.
Roll out the dough into a 1/8-inch thick round sheet, using a bit of flour as needed to prevent the dough from sticking to the work surface. If the dough gets too soft, refrigerate it briefly and then continue. Using a 9-inch tart pan with a removable bottom, gently line the pan with the dough and refrigerate until firm.
Preheat the oven to 375 degrees. Line the tart with parchment and add pie weights or uncooked rice. Bake for approximately 20 minutes. Remove the weights and parchment and continue to bake for about 5 minutes until the dough is a light golden brown.
Turn the oven down to 325 degrees.
FOR THE FILLING:
In a large skillet, melt the butter. Add the sliced leeks and season with salt. Cover and cook over moderately low heat, stirring occasionally, until the leeks are soft, about 8 minutes. Set the leeks aside to cool.
In a medium bowl, whisk the egg and egg yolks. Stir in the cream, crème fraîche, goat cheese, thyme, and 1 teaspoon of salt. Spread the leeks evenly in the tart shell and pour the custard over the leeks.
Bake the tart at 325 degrees for 30 minutes, until the custard is just set. Transfer the tart to a rack and let cool for 15 minutes. Unmold the tart and serve.