Text 24776, 77 rader
Skriven 2015-03-11 11:05:16 av Dave Drum (1:261/38.0)
Ärende: Gourmet 324
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Belgian Leek Tart w/Aged Goat Cheese (Flamiche Aux Poirea
 Categories: Pastry, Cheese, Vegetables, Dairy
      Yield: 6 servings

MMMMM---------------------------CRUST--------------------------------
      4 tb Ice water
    3/4 ts Apple cider vinegar
  1 1/2 c  Unbleached all purpose
           - flour
    3/4 ts Salt
    1/2 c  + 1 tb chilled unsalted
           - butter

MMMMM--------------------------FILLING-------------------------------
    1/2 c  Whole milk
    1/2 c  Heavy whipping cream
      1 lg Egg
      1 lg Egg yolk
    1/4 ts Salt
    1/2 c  Crumbled aged goat cheese
           - (such as BĻcheron), rind
           - trimmed
  1 1/2 c  Leek Confit

  CRUST: Combine 4 tablespoons ice water and cider vinegar
  in small bowl. Blend flour and salt in processor. Add
  butter and cut in using on/off turns until mixture
  resembles coarse meal. With machine running, slowly add
  water-vinegar mixture, processing until moist clumps form.
  If dough seems dry, add ice water by teaspoonfuls.

  Gather dough into ball; flatten into disk. Wrap in plastic
  and refrigerate at least 2 hours.

  DO AHEAD: Can be made 3 days ahead. Keep refrigerated. Allow
  dough to soften slightly at room temp before rolling out.

  Position rack in center of oven and preheat to 375Ä,F/190Ä,C.

  Roll dough out on lightly floured work surface to 12"
  round. Transfer to 9" 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. Line pan with foil and dried beans or pie weights.
  Bake until dough looks dry and set, about 30 minutes.
  Remove foil and beans and continue to bake until crust is
  pale golden, 20 to 25 minutes longer. Remove from oven and
  cool while preparing filling.

  FILLING: Whisk milk, cream, egg, egg yolk, and salt in med
  bowl to blend. Sprinkle 1/4 cup cheese over bottom of warm
  crust; spread leek confit over and sprinkle with remaining
  cheese. Pour milk mixture over. Bake until filling has
  puffed, is golden in spots, and center looks set, 35 to 40
  minutes. Transfer to rack; cool slightly. Remove pan
  sides. Serve warm or at room temperature.

  by Molly Wizenberg

  Bon AppÄCtit | October 2008

  6 Servings

  Meal Master Format by Dave Drum - 05 November 2008

  Uncle Dirty Dave's Archives

MMMMM

... Almost anything is edible with a dab of French mustard on it.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)