Author Notes
One of my favorite things to do when I go to Paris going to lunch. To seat on an outdoor table at a restaurant, facing the street, order quiche with salad and a cup of coffee. That is happiness. Oh Paris!
This is a french inspired tart. The main ingredients are shallots and leeks. The goat cheese and the Dijon mustard give it the french touch. Perfect for a dinner party or a weekend lunch. Great if served with a green salad. —Maria@spoonglish
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Ingredients
- Tart pastry shell
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2 cups
all purpose flour
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8 tablespoons
cold unsalted butter, cut in pea-size cubes
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1/2 teaspoon
salt
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1
large egg
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2 tablespoons
ice cold water
- Filling and baking
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3
leeks,white parts only, thinly sliced
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4
medium shallots, thinly sliced
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4 tablespoons
olive oil
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1 cup
heavy cream
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3
large eggs
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1/4 teaspoon
ground nutmeg
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1 tablespoon
Dijon mustard
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1 cup
crumbled goat cheese
Directions
- Tart pastry shell
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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.
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Add the egg and keep mixing, about 1 more minute.
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Add the water and mix until you get a crumbled dough, about another minute.
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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.
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Preheat the oven to 375 F.
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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
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Place a round of parchment paper inside the shell and cover with pie weights. Bake for 15 minutes, until lightly golden.
- Filling and baking
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Preheat the oven to 375 F.
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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.
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In a medium bowl, beat the eggs. Add the cream, mustard, nutmeg, salt and pepper. Whisk until blended, about 30 seconds.
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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.
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Bake for 35 minutes, until golden.
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