Adapted from Martha Stewart, July 2009
Yield
Serves 6
Ingredients
All-purpose flour, for surface
2 medium leeks, white and pale-green
parts only, thinly sliced and rinsed well
1 ounce (2 tablespoons) unsalted
butter
2 large eggs plus 1 large egg yolk,
lightly beaten
1/2 cup heavy cream
2 tablespoons creme fraiche
1/2 cup grated Comte or Gruyere
cheese
1/4 cup chopped mixed delicate herbs
(such as tarragon, basil, chives, parsley, or chervil)
1/2 teaspoon coarse salt
Freshly ground pepper
Directions
1.
Preheat oven to 400 degrees. Roll out pate brisee into a
1/4-inch-thick rectangle on a lightly floured surface. Fit dough into a 4
1/2-by-13 3/4-inch rectangular tart pan (available at williams-sonoma.com), leaving a 2-inch
overhang on all sides. Fold under overhanging edges, pressing firmly against
pan, to double thickness of crust sides. Prick bottom with a fork. Chill in
freezer for 30 minutes.
2.
Line dough with parchment cut to fit, and top with pie weights
or dried beans. Bake until edges are golden, about 20 minutes. Remove pie
weights and parchment, and bake until bottom is golden, 10 to 15 minutes more.
Let cool in pan on a wire rack. Reduce oven temperature to 350 degrees.
3.
Meanwhile, saute leeks in butter over medium-high heat, stirring
frequently, until leeks are just tender, 4 to 5 minutes. Transfer leeks to a
bowl, and let cool slightly.
4.
Add eggs and yolk, cream, creme fraiche, cheese, herbs, and salt
to leeks, and stir to combine. Season with pepper. Spoon filling into cooled
tart shell. Bake until filling is set in the center, 30 to 35 minutes. Let cool
in pan on wire rack. Remove from pan and cut into squares.
Cook's Note
Comte
cheese is available at specialty-food stores and some grocery stores. Gruyere
cheese, which is similar in texture but a bit stronger in flavor, may be
substituted.
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