Crust
1/2 cup flour
1/2 cup old-fashioned rolled oats
Salt
4 tablespoons unsalted butter, chilled
2 or more tablespoons very cold water
Filling
2 tablespoons butter
4 leeks, white and pale green parts only, sliced 1/8-inch thick
Salt and pepper
1 egg and 1 egg yolk
2/3 cup light cream
Nutmeg
3/4 cup Cheddar, grated
3-4 medium potatoes, peeled and boiled until just tender, then finely sliced
Put the flour, oats, and salt in the bowl of a food processor. Cut the cold butter into small pieces on top of it. Process for about 20 to 30 seconds, then add cold water through the top, a tablespoon at a time, with the machine running. If the dough is still in crumbly little bits after a minute, add a tablespoon more of water, but remember that the more water used, the more the crust will shrink. The moment it has cohered into a ball, remove it, wrap it in plastic wrap, and refrigerate it for 30 minutes. Roll out, line a 9-inch tart pan, and return the pan to the refrigerator for at least 30 minutes.
Heat the oven to 375°F, with a baking sheet in the oven if using a non-metal pie dish. Place a piece of parchment or waxed paper over the tart shell, and cover the paper with a layer of dried beans or ceramic pie weights. Bake the tart shell for 10 minutes, then remove the paper and weights and prick the bottom of the shell with a fork. Return the shell to the oven for 5 minutes.
Heat the butter in a skillet and saute the leeks gently until softened, then season them with salt and pepper. Whip together the egg, yolk, and cream, seasoning with salt and pepper and adding a hint of nutmeg.
Spread the leeks over the tart shell bottom, add a layer of potatoes, more salt and pepper, half the cheese, then add a second layer of potato. Pour the cream and egg mixture over the potato, and scatter the rest of the cheese over the top. Return to the oven for about 25 minutes, until the top is browned. Let cool briefly before serving.
Serves 6.
From The Art of the Tart by Tamasin Day-Lewis
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