Golden Leek Tart
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Butter||6 Tablespoon (Cold)|
|Olive oil||1 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Half and half||2⁄3 Cup (10.67 tbs)|
In medium bowl, stir flour and 1/2 teaspoon salt.
With a pastry blender, cut in shortening with 4 tablespoons margarine or butter (1/2 stick) until mixture resembles coarse crumbs.
Sprinkle about 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition, until dough is just moist enough to hold together.
Wrap dough with plastic wrap and refrigerate 30 minutes or until firm enough to roll.
Meanwhile, cut off roots from leeks.
Cut leeks crosswise in half at point where light green part meets dark green top.
Cut each leek bottom lengthwise in half, then crosswise into 1/2 inch wide slices.
Rinse leeks in large bowl of cold water to remove sand; repeat several times.
In nonstick 12 inch skillet, heat olive oil and remaining margarine or butter over medium high heat.
Add leeks, pepper, and remaining 1/2 teaspoon salt, and cook 15 to 20 minutes, until leeks are tender, stirring occasionally.
Preheat oven to 425F.
On lightly floured surface, with floured rolling pin, roll dough into a 14 inch round.
Press dough onto bottom and up side of 11" by 1" tart pan with removable bottom.
Fold overhang in and press against side of tart pan to form a rim 1/8 inch above edge of pan.
With fork, prick dough in 1 inch intervals to prevent puffing and shrinking during baking.
Line tart shell with foil and fill with pie weights.
Bake 15 minutes; remove foil with weights and bake 10 minutes longer or until golden.
Turn oven control to 400°F.
In another medium bowl, with wire whisk or fork, mix eggs, milk, and half and half until blended.
Place leeks in tart shell.
Pour egg mixture over leeks.
Bake 25 to 30 minutes, until filling is set and lightly browned.