Leek, shallot and goat cheese tart

Tart pastry shell

• 2 cups all purpose flour
• 8 tablespoons cold unsalted butter, cut in pea-size cubes
• 1/2 teaspoon salt
• 1 large egg
• 2 tablespoons ice cold water

1. Sift the flour in the bowl of a stand mixer. Add the salt and the butter. Using the paddle attachment, mix at speed 2 until the butter is incorporated.
2. Add the egg and keep mixing, about 1 more minute.
3. Add the water and mix until you get a crumbled dough, about another minute.
4. Scrape the dough onto a clean work surface. Make a ball with it using your hands. Flatten it to make a thin disc. Cover with plastic wrap and refrigerate for a minimum of 1 hour.
5. Preheat the oven to 375 F.
6. On a floured surface, roll the dough until you have a 12 inch diameter circle. Place the dough in a 9-inch tart pan and crimp the edges
7. Place a round of parchment paper inside the shell and cover with pie weights. Bake for 15 minutes, until lightly golden.

Filling and baking

• 3 leeks,white parts only, thinly sliced
• 4 medium shallots, thinly sliced
• 4 tablespoons olive oil
• 1 cup heavy cream
• 3 large eggs
• 1/4 teaspoon ground nutmeg
• 1 tablespoon Dijon mustard
• 1 cup crumbled goat cheese

1. Preheat the oven to 375 F.
2. Heat the olive oil in a medium skillet and add the leeks and the shallots. Cook over medium heat for 10 minutes, until very soft.
3. In a medium bowl, beat the eggs. Add the cream, mustard, nutmeg, salt and pepper. Whisk until blended, about 30 seconds.
4. Spread the leeks and shallots over the tart shell using a spatula to level. Pour the cream and egg mixture over. Sprinkle with the goat cheese.
5. Bake for 35 minutes, until golden.