Bake tart until pastry is deeply golden brown and puffed, 35–45 minutes. Cut three 3"-long slits into pastry (cutting all the way through) to let steam escape-this will help the pastry cook more evenly. Drape chilled pastry over leeks, tucking edges inside skillet with a spoon. You may have a leek or two left, but better to err on the side of having too many than not enough. If there are any gaping holes, fill in with small pieces. Step 4Īrrange leeks cut sides down and side by side in rows in vinegar mixture, trimming as needed so they all fit snugly in skillet. thyme and continue to cook, stirring occasionally, until butter has melted, about 2 minutes. Meanwhile, bring vinegar to a simmer in 10" cast-iron skillet over medium-high heat and cook, stirring occasionally, until slightly reduced, about 1 minute. Remove tough, leathery outer layer, then transfer leeks to a cutting board. Arrange leeks cut sides down and roast until tender and lightly browned in spots, about 20 minutes. Roll dough onto rolling pin, then unfurl onto a rimmed baking sheet and chill until ready to use. (If you have 2 sheets of pastry, stack and gently roll out to adhere.) Using a 10" cast-iron skillet turned upside down as your guide, trace a circle with a sharp knife around circumference of skillet. Roll out puff pastry on a lightly floured surface to a 12" square. Serve warm or at room temperature.Place a rack in center of oven preheat to 400°. Bake for about 25 minutes or until golden brown and set. Add the leeks and season with salt and pepper, mix to combine. Transfer to a medium bowl and stir in the cream. To a food processor, add the cheese, whole egg, and egg yolk. Add the leeks and saute for 4-5 minutes, until wilted, then set aside.ĥ. Warm the oil in a frying pan over medium heat. Thinly slice the white and light green parts. Make the filling: Cut the leeks lengthways in half and rinse thoroughly. Reduce the oven temperature to 350☏ (180☌).Ĥ. Carefully remove the paper and weights, and set the pastry shell aside. Blind bake the pastry shell for about 15 minutes. Prick the base a few times with the tines of a fork, line with parchment paper, and fill with baking weights or dried beans. Drape the dough over the tart pan and press into the corners and sides, trim off any overhanging dough. On a lightly floured work surface, roll out the pastry dough into an evenly thick round about 10 inches (25 cm) in diameter, large enough to line the bottom and sides of a 9 inch (23cm) tart pan (preferably with lift out base). Shape into a disc ¾ inch (2 cm) thick and wrap tightly in plastic wrap, chill for at least 30 minutes.Ģ. Turn the dough out onto a lightly floured surface and knead just enough to bring it together into a smooth ball. Using a fork, stir in cold water one tablespoon at a time until you can form a rough dough. Or place flour, salt and butter in a food processor and pulse 4-5 times to create coarse crumb texture and transfer to a bowl. Add the cold diced butter and rub it into the flour mixture until coarse crumbs form. Make the pastry: Combine the flour and salt in a medium bowl. Note: Plan ahead, this recipe includes rest time of about 1 hour combined for the pastry shell before parbaking, and then baking the tartĤ oz (115g ) cold, unsalted butter, dicedģ oz (85g) Stilton cheese, or other strong blue cheeseġ.
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