Belgian Leek Tart & Aged Goat Cheese (Flamiche Aux Poireaux) Recipe

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Belgian Leek Tart & Aged Goat Cheese (Flamiche Aux Poireaux)
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Ingredients
17
Count
Nutrition
413
Calories
Total time
52
Minutes
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Ingredients:

Directions:

  1. PREPARING CRUST:.
  2. Combine 4 tablespoons ice water and cider vinegar in small bowl.
  3. Blend flour and salt in processor.
  4. Add butter and cut using on/off turns until mixture resembles coarse meal.
  5. With machine running, slowly add water-vinegar mixture, processing until moist clumps form.
  6. If dough seems dry add ice water by teaspoonfuls.
  7. Gather dough into ball, flatten into disk; wrap in plastic and refrigerate at least 2 hours.
  8. *Can be made 3 days ahead.
  9. Keep refrigerated.
  10. Allow dough to soften slightly at room temperature before rolling out.
  11. Position rack in center of oven and preheat to 375ºF.
  12. Roll dough out on a floured work surface to 12 round; transfer to 9 diameter tart pan with removable bottom.
  13. Press dough onto bottom and up sides.
  14. Fold in overhang and press to extend dough 1/2 above sides of pan.
  15. Line pan with foil and dried beans or pie weights.
  16. Bake until dough looks dry and set, about 30 minutes.
  17. Remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer.
  18. Remove from oven and cool while preparing filling.
  19. PREPARING FILLING:.
  20. Whisk milk, cream, egg, egg yolk, and salt in medium bolw to blend.
  21. Sprinkle 1/4 cup cheese over bottom of warm crust; spread leek confit over and sprinkle with remaining cheese.
  22. Pour milk mixture over.
  23. Bake until filling has puffed, is golden in spots, and center looks set, 35 to 40 minutes.
  24. Transfer to rack; cool slightly.
  25. Remove pan sides; serve warm or at room temperature.
  26. MAKE LEEK CONFIT:.
  27. Melt butter in large pot over medium-low heat.
  28. Add leeks; stir to coat.
  29. Stir in water and salt.
  30. Cover pot; reduce heat to low.
  31. Cook until leeks are tender, stirring often, about 25 minutes.
  32. Uncover and cook to evaporate excess water. 2 to 3 minutes.
  33. Serve warm - yield 2 cups.
  34. **Can be made 1 week ahead - keep chilled. Rewarm before using.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 412.71 Kcal (1728 kJ)
Calories from fat 254.33 Kcal
% Daily Value*
Total Fat 28.26g 43%
Cholesterol 122.33mg 41%
Sodium 536.28mg 22%
Potassium 229.3mg 5%
Total Carbs 29.72g 10%
Sugars 4.18g 17%
Dietary Fiber 2.22g 9%
Protein 10.99g 22%
Vitamin C 8.8mg 15%
Vitamin A 0.2mg 8%
Iron 3.2mg 18%
Calcium 224.7mg 22%
Amount Per 100 g
Calories 227.26 Kcal (951 kJ)
Calories from fat 140.05 Kcal
% Daily Value*
Total Fat 15.56g 43%
Cholesterol 67.36mg 41%
Sodium 295.31mg 22%
Potassium 126.27mg 5%
Total Carbs 16.36g 10%
Sugars 2.3g 17%
Dietary Fiber 1.22g 9%
Protein 6.05g 22%
Vitamin C 4.9mg 15%
Vitamin A 0.1mg 8%
Iron 1.8mg 18%
Calcium 123.7mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.2
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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