|Recipe Source: Chef John Folse & Company|
Prep time: 20 Min
INGREDIENTS FOR PASTRY CRUST:
Preheat oven to 350 degrees F.
To make the flaky butter crust with a food processor, combine the flour, butter and salt in the bowl of a food processor. Pulse for 10 seconds and add the ice water. Pulse quickly 5 or 6 more times until the dough comes together.
Remove the dough and place on a floured surface. Using your hands, work the dough into a ball and wrap in plastic wrap. Refrigerate for at least 30 minutes before using.
Prepare the tart shell. Roll out the dough to an 11-inch circle on a lightly floured surface. Transfer to a 9-inch tart pan with a removable bottom and trim the edges. Refrigerate for at least 30 minutes.
Line the pastry with parchment paper and fill with pie weights or dried beans. Bake until the crust is set, about 12 minutes. Remove the paper and weights and bake until golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack.
INGREDIENTS FOR LEEK TART:
Cut the leeks in half lengthwise and then crosswise into 1/4-inch thick half circles. Place in a bowl and rinse well in 2 changes of water. Drain.
In a medium skillet, cook the bacon over medium-high heat until crisp and fat is rendered, about 5 minutes. Remove and drain on paper towels. Add butter to the fat remaining in the pan. When foamy, add the drained leeks, garlic, salt, pepper and nutmeg. Stir well to combine. Reduce the heat to low, cover and cook until the leeks are very soft but not browned, 15 minutes. Remove from the heat and drain in a fine mesh strainer.
Combine the eggs and the cream in a medium bowl and whisk well. Add the prosciutto, Parmesan and Gruyere, and whisk well. Add the leeks and whisk to combine. Pour into the tart shell and bake until golden brown, 40 to 45 minutes.
Remove from the oven and cool for at least 20 minutes on a wire rack before serving.
Sunday, May 9, 2010
Posted by Supper Club of Cranberry at 5:10 PM