I have an announcement to make. I’ve signed up for this, well, I don’t what else to call it except a diet competition. It’s called Game On, and a bunch of my friends have played it a few times. I never have, but as a part of my “health kick” (see here and here; yes, that’s about as far as I got), I’ve decided I’ve got to mix things up a bit. So, yeah, the whole controlled food intake thing is about to start happening around here — controlled being the operative word. The good news it’s only for four weeks. The bad news is butter is not allowed.
So what better way to kick off a serious health kick than with a last supper, so to speak? One that involves copious amounts of butter. I’ve been itching to make my own savory pie crust (or pâte brisée, which can be made with or without sugar, fyi), but have either been too lazy or intimidated. Well, I’m here to tell you that it’s freakishly easy. Admittedly, I had to make it in two batches because I only have a Cuisinart Mini Prep (and not a full-sized food processor), but it turned out great. You do have to keep an eye on the dough as it’s coming together as you don’t want too much water and you don’t want to overmix it. But it’s really really easy and takes about 5 minutes to make. Flour, butter, salt + ice water = MAGIC.
And then there’s the filling. I went just a little crazy with the butter here, but I’m thinking you could easily cut the butter in half and/or substitute some olive oil (although not all because you really need some butter in there). And did you notice my restraint in using whole milk rather than heavy cream? The leeks just kind of melt down into mellow stewy deliciousness. Combine that with the tangy bite from the goat cheese and the flaky, crumbly crust, and you’ve got a killer combination of goodness. And not a bad way to kick off a butter-free existence for the next four weeks.
Don’t worry, I won’t bore you with recipes for salad. I’m actually hoping I’ll come up with some new and healthy recipes that will still taste good (plus, you get one meal and one day per week “off,” so there will be opportunities for naughtier fare). Wish me luck!
Leek & Goat Cheese Tart
Crust:
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
1/4+/- ice water
Filling:
2 large leeks, white and light green parts only
3 tablespoons butter
1/2 cup whole milk
1 large egg
1 large egg yolk
1/4 teaspoon salt
1/2 cup crumbled goat cheese*
Combine flour and salt in the bowl of a food processor (or you use a pastry blender). Add the butter cubes and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until the dough holds together without being wet or sticky, no more than 30 seconds. To see if it’s ready, squeeze a bit between your fingers. If it’s crumbly, add more ice water, a tiny bit a time. If it holds together, it’s ready. Flatten the ball into a disc and wrap in plastic. Chill in the fridge for at least one hour before using.
While that’s chilling, start the leeks. Cut the leeks in half lengthwise and soak them in cold water, then rinse under running water spreading the layers to make sure any dirt is rinsed off. Cut again in half lengthwise (if they’re really thick) then into 1/4″ slices. Melt the butter in a heavy-bottomed pot over medium-low heat. Add the leeks and stir to coat them in the butter. Add a sprinkle of salt and about a tablespoon of water. Turn the heat down to low, cover and cook, stirring regularly, until leeks are tender (about 20-25 minutes).
Preheat oven to 375ºF/190ºC. On a lightly floured surface, roll out slightly softened dough to a thickness of 1/8″. Roll the dough over the rolling pin and unroll it into a 9″ round tart pan (with removable bottom). Push the dough into the bottom and up the sides. Using the rolling pin, roll the excess dough off the top of the pan. Line the pan with a circle of parchment and add either dried beans or pie weights (if you’re serious and have things like pie weights). Bake for about 20-25 minutes or until the crust turns a light golden color.
While the crust is cooling a bit, whisk together the milk, egg, egg yolk, salt and pepper. Dot half of the goat cheese in the bottom of the warm crust, then add the leeks. Top with the remaining half of the cheese, then pour the egg mixture over the top. Bake until the top is golden in spots and the liquid is set, about 40-45 minutes. Let cool slightly; remove the top part of the tart pan. Serve warm or at room temperature.
* You can also use an aged one, like Bûcheron; if you do, cut off the rind
