December 30, 2016
it's been quite a year full of ups and downs and all sorts of things keeping me too busy for this old blog. that being said i feel refreshed and inspired and plan on getting back here in the new year to share more of what is near to my heart, be that design, food, travel, family, nature, wellness etc.
on that note here is a recipe for delicious leek and goat cheese tart for this itty bit of rainy weather we're experiencing...
Pate Brisee / mom's best ever pie crust
3 3/4 cups flour
1 1/2 tablespoons sugar
2 teaspoons salt
1 2/3 cups unsalted butter
2 tablespoons milk
makes 3 crusts
Mix all dry ingredients together. grate (yes grate) the cold butter into the flour mixture. Mix with hands until coated and crumbly. Add the milk and eggs and mix just until it becomes dough. Do not over mix, form into flattened rounds and put in the fridge for 30 minutes. Remove from the fridge and roll out dough until it is around 1/4 inch in thickness and around 11 inches round. Cut baking paper to fit into the bottom of a 9 inch tart pan. Transfer dough into the tart pan, pressing into the sides and trimming off any excess dough from the top. With a fork poke light holes around the bottom of the crust.
Leek & Goat's Cheese Filling
1 large leek
2 T unsalted butter
3 small spring onions
1 T extra virgin olive oil
5 ounces whole milk
2 eggs, whisked in a large bowl
6 ounces fresh goat's cheese crumbled
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon fresh thyme
Wash and chop leek into 1/4 inch rounds, melt butter into medium saucepan and sauté leeks until soft and set aside. Preheat oven to 375 degrees. Slice spring onions lengthwise and coat with salt, cracked pepper and olive oil, roast in the oven until just golden (they will continue to cook on the tart) Remove from heat and set aside.
In a medium saucepan, heat the milk over medium low heat until hot but not boiling, stirring every couple minutes to keep the milk from scalding. Add the crumbled goat’s cheese and continue stirring until it is completely melted and smooth. Remove the pan from the heat and ladle a scoop of the milk mixture into the bowl of whisked eggs, whisking constantly. Repeat until half of the milk mixture is in the egg bowl. Empty the custard mixture into the pan and place it back over the heat, stirring every minute for 3 to 5 minutes until it thickens. Remove from heat and stir in the salt and pepper, thyme, and sautéed leeks. Pour mixture into the tart shell making sure not to overfill. Place leeks around the top and bake for 45-50 minutes or until crust turns golden. Let rest for 10 minutes before serving along with a simple green salad.
(recipe for filing adapted from Adventures in Cooking)