STILTON AND LEEK TART
Steps:
- Combine the flour and salt in a medium bowl. Place the flour and salt in a food processor, add the butter, and pulse 4 or 5 times until the mixture forms coarse crumbs; transfer to a bowl. Using a fork, stir in enough of the cold water to form a rough dough. Turn the dough out onto a lightly floured work surface and lightly knead just until smooth, about 30 seconds. Shape the dough into a disk 3/4 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. On a lightly floured work surface, roll out the dough into an evenly thick round large enough to cover the bottom and sides of a 9-inch tart pan with a removable bottom. It should be about 10 inches in diameter. Drape the dough over the rolling pin and ease into the tart pan, pressing it into place. If there is an overhang, roll the rolling pin across the rim of the pan to remove it. Prick the dough with a fork in several places, line with parchment paper, and fill with dried beans or pie weights. Refrigerate for 30 minutes Preheat to 400°F. Bake the tart shell until the pastry looks dry but is not colored, about 15 minutes. Carefully remove the paper and beans. Set the tart shell aside. Reduce the oven temperature to 350°F. Meanwhile, make the filling: Remove any tough outer leaves from the leeks. Cut each leek in half lengthwise and rinse. Trim away the dark green leaves. Thinly slice the white and pale green parts of the leeks and drain thoroughly. In a frying pan over medium heat, warm the oil. Add the leeks and cook, stirring occasionally, until wilted, about 4 minutes. Transfer to a small bowl. Place the cheese, whole egg, and egg yolk in a food processor and pure until smooth. Transfer to a bowl and stir in the cream. Add the leeks and stir. Season with salt and pepper. Pour into the tart shell. Bake until the filling is golden brown and just set, about 25 min. Serve the tart warm or at room temp, cut into wedges.
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