Recipe courtesy of Caseus
Show: Unique Eats
Episode: Cheese
Total:
1 hr 22 min
Active:
30 min
Yield:
8 individual tarts
Level:
Intermediate

Ingredients

Pate Brisee: 
  • 2 cups flour
  • Pinch salt
  • 8 ounces butter
  • 1/2 cup cold water
  • Egg wash (1 egg mixed with 1 tablespoon milk)
Filling:
  • 4 leeks
  • 2 tablespoons butter
  • Salt and freshly ground black pepper
  • 1 (10-ounce) packages goat cheese or Chevre, crumbled
Custard:
  • 1 cup cream
  • 2 whole eggs
  • 2 egg yolks
  • Kosher salt and freshly ground black pepper

Directions

Pate Brisee: 

For the pate brisee:

Preheat the oven to 350 degrees F.

Combine the flour, salt and butter the bowl of an electric mixer with a paddle attachment and mix until the butter is crumbled into small pieces, about the size of peas. Slowly add only enough water to make the dough come together. Remove the dough and gently roll into a ball and wrap in plastic wrap to let rest 20 minutes in the refrigerator.

Remove the dough from the refrigerator and allow to come to room temperature for another 15 or so minutes.

Roll out the pate brisee dough to about 1/4-inch thickness. Use some bench flour to keep things from sticking.

Cut circles in the rolled-out dough. Fit the dough into individual tart rings on a baking sheet. Or using a paring knife, cut small disks in to the rolled-out dough and place into greased cupcake tins.

Filling:

For the filling: Wash and cut leeks into small pieces, using only the white and light green parts. Allow leeks to float in a bowl of water for a few minutes. Rinse them again until all sand and dirt is removed. Heat butter in a saute pan over medium heat until it begins to foam. Lightly saute leeks until tender and fragrant. Season with salt and pepper, to taste. Remove to a clean bowl and cool.

Custard:

For the custard: Whisk together the cream, eggs, and yolks. Season the mixture with salt and pepper.

Into each uncooked tart shell divide evenly a little piece of the cheese and some of the sauteed leeks.

Add the custard enough to come to 1/4-inch from the top of the tart shell. Brush the tart shell with the egg wash.

Bake for 15 to 20 minutes or until golden brown and custard has set. Serve warm or room temperature.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Spinach, Potato and Goat's Cheese Tart

Pear Tart with Goat Cheese and Port

Recipe courtesy of Emeril Lagasse

Egg and Goat Cheese Phyllo Tarts

Recipe courtesy of Sarah Sharratt

Goat Cheese and Leek Cake with Lentil Salad

Recipe courtesy of Emeril Lagasse

Pancetta, Leek and Mushroom Stuffing with Goat Cheese

Recipe courtesy of Kelsey Nixon

Caramelized Garlic and Goat Cheese Tart with Lingonberry Salsa

Recipe courtesy of Peggy Magister

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Not My Mama's Meals

7:30am | 6:30c

Not My Mama's Meals

8:30am | 7:30c

Not My Mama's Meals

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Donut Showdown

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Sugar Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Sugar Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here