Gill’s Poached Leek and Blue Cheese Tart

1 1/2 C. all-purpose flour

1/2 C. (1 stick) unsalted butter

a pinch of sea salt

1 egg yolk

2 to 3 tablespoons cold milk

 

2 or 3 medium leeks (about 1 pound), white part only, washed and sliced into 1/2 inch rounds

1 tablespoon unsalted butter

sea salt and freshly ground black pepper

2/3 C. crumbled good blue cheese

2 eggs

2 egg yolks

1 1/3 C. heavy cream

 

First make the pastry. Put the flour, butter, and salt in a food processor and pulse until the mixture looks like breadcrumbs. I don’t have a food processor, so I do this by hand with a pastry blender. The butter should be fresh from the fridge and cold. If you’re going to blend the butter and flour by hand, cut the butter into 1/4-inch cubes first. Once the mixture is blended add the egg yolk, then pour in the milk in a gradual stream. As soon as the dough starts coming together, stop adding the milk. Turn out and knead lightly a couple of times, then wrap the dough in plastic and chill in the fridge for half an hour. Preheat the oven to 325 degrees Fahrenheit. On a lightly floured surface, roll the pastry out quite thinly and use it to line a 10-inch two-part tart pan, letting the excess pastry hang over the edges. Line the pastry with parchment paper, fill with dried beans, and blind bake in the oven for 20 minutes. Take the tart out of the oven and remove the paper and beans. Lightly prick the bottom all over with a fork, and return to the oven for 5 minutes, until the bottom is dry but not too colored. Carefully trim off the excess pastry with a small, sharp knife. Turn the oven temperature up to 350 degrees. To make the filling, put the leeks into a saucepan with 1/2 C. water, the butter, and some salt and pepper. Bring to a low simmer, then cover and cook gently, stirring once or twice, for about 10 minutes, until just tender. Drain the leeks, reserving the cooking liquid. Spread the cooked leeks on the baked tart shell and cover with the crumbled cheese. Give the leek liquid a chance to cool, then put it in a bowl with the eggs, egg yolks, and cream. Beat the mixture with a whisk until smooth, then season with salt and pepper. Pour the custard over the cheese and leeks. Put the tart back into the oven and bake for about 30 minutes- the custard should be just set when you gently shake the pan. Serve warm or cold.