I just need to warn you that the picture is ugly. The food is amazing, life changing, who knew I even liked leeks stuff, but the picture… well…



I just kept forgetting to take a good picture. And know what, I’ve made this four times now and I still never once paused to take a picture for you. I know, awful, but it was too good to slow down for.

This goat cheese leek tart was published in Bon Appetit a couple of months ago by the lovely Orangette, and can I just say, I love her Cooking Life column. I love her blog too, duh, but her column has caused a bit of chaos in my magazine reading. I have a bordering on OCD habit that I have to read straight through a magazine. Article continued on page 120? Well, I will wait until I get to page 120 to resume reading it. But when I receive a new Bon Appetit, I have to find her column first and read it. Then I can go back and read straight through the magazine.

[I wonder if this is because the last page of magazines is always my favorite? They always have such a good one page something on the last page. An analysis of “don’ts” in the clothing world. Ten things you can’t live without in Domino. Little interviews with celebrities who cook. Maybe it is the publisher in me, but that last page is always such a perfect encapsulation of the magazine.]

So, this tart. It’s amazing. The leeks cook down to become a sweet, buttery mess that smells delicious. Combined with four ounces of goat cheese, some cream and butter, your stomach will start growling as soon as it hits the oven. But then, when you actually get to eat it—pure bliss. The creamy goat cheese, the salty-sweet leeks, the buttery crust… it is amazing. It is equally amazing the next day for lunch when people will walk by your desk slowly to try to get a glimpse of what smells so good.

Please. Make this tart.

Goat Cheese Leek Tart
from the lovely Molly, courtesy of Bon Appetit

Molly recommends using bucheron, or an aged crumbly goat cheese. It is amazing with bucheron. It is equally amazing with Whole Foods brand creamy goat cheese, so work with what you have

Crust:
4 tablespoons (or more) ice water
3/4 teaspoon apple cider vinegar
1 1/2 cups unbleached all purpose flour
3/4 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter

Filling:
1/2 cup whole milk
1/2 cup heavy whipping cream (note: I've also made it with one cup of half and half instead of milk and heavy cream, and it came out beautifully)
1 large egg
1 large egg yolk
1/4 teaspoon salt
1/2 cup crumbled aged goat cheese (such as Bûcheron), rind trimmed
1 1/2 cups Leek Confit

Crust:
Combine 4 tablespoons ice water and cider vinegar in small bowl. Blend flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. With machine running, slowly add water-vinegar mixture, processing until moist clumps form. If dough seems dry, add ice water by teaspoonfuls.

Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 2 hours. DO AHEAD: Can be made 3 days ahead. Keep refrigerated. Allow dough to soften slightly at room temperature before rolling out.

Position rack in center of oven and preheat to 375°F. Roll dough out on lightly floured work surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides. Fold in overhang and press to extend dough 1/2 inch above sides of pan. Line pan with foil and dried beans or pie weights. Bake until dough looks dry and set, about 30 minutes. Remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer. Remove from oven and cool while preparing filling.
Note: keep an eye on your prebaked crust. Mine took far less than 30 minutes, but I think my oven is hotter than normal.

Filling:
Whisk milk, cream, egg, egg yolk, and salt in medium bowl to blend. Sprinkle 1/4 cup cheese over bottom of warm crust; spread leek confit over and sprinkle with remaining cheese. Pour milk mixture over. Bake until filling has puffed, is golden in spots, and center looks set, 35 to 40 minutes. Transfer to rack; cool slightly. Remove pan sides. Serve warm or at room temperature (you won't be able to wait for room temperature).