From the blog For Love of the Table
3 lbs. leeks, white and pale green portions only, halved and thinly sliced cross-wise (you should have a 6 to 8 cups of sliced leeks) and well rinsed in several changes of water
salt & freshly ground pepper
4 oz. pancetta (optional—see notes)
1 egg
2 t. Dijon mustard
1/2 c. heavy cream
4 oz. goat cheese, crumbled
1 12-inch flat tart shell, blind baked
1/3 to 1/2 c. fresh breadcrumbs tossed with 3 to 4 t. melted butter
In a large, wide, straight-sided sauté pan melt the butter over moderate heat. Add the leeks along with a generous pinch of salt and some freshly ground black pepper and toss to coat in the melted butter. Cook until the leeks begin to sizzle and steam in the pan. Reduce the heat to low, cover with a tight fitting lid, and cook until the leeks have collapsed and are very tender—this will take 30 minutes to an hour. If there is any liquid remaining in the pan when the leeks are tender, increase the heat and cook uncovered until the liquid has evaporated. The total volume of leeks will have shrunk by half to two-thirds. Taste and correct the seasoning (be careful with the salt—bacon and cheese are salty) and set aside to cool.
While the leeks cook, render the pancetta. Film a medium-sized sauté pan with water and add the pancetta. Cook over moderate heat, stirring occasionally, until the water has evaporated and the pancetta is crisp, lightly golden and sizzling in the rendered fat. Transfer to paper towels and set aside.
Place the egg in a large bowl. Whisk in the Dijon, a pinch of salt and several grindings of pepper. Whisk in the cream. Fold in the leeks, the pancetta and half to three-quarters of the goat cheese. Taste and correct the seasoning. Spread evenly over the blind baked shell. Crumble the remaining goat cheese over the top and follow with a scattering of the buttered bread crumbs, if you like. Bake in a 375° oven until set and slightly puffed (a metal skewer or knife tip will come out clean)—about 25 minutes. If the breadcrumbs/cheese aren't tinged golden brown, run under the broiler for a moment or two. Serves 6 as an entrée or 8 to 12 as a first course with a small salad.
Notes:
The original recipe calls for 6 T. of butter...this is how I make the tart...but if you feel you must, you may reduce the butter to 4 T.
The pancetta is part of Waters' original recipe, but it is optional. I have also successfully made this tart with American bacon. Use four ounces and slice the strips thinly cross-wise. Cook until crisp and drain on paper towels. You may also add 3 1/2 oz. of ham (American-style, or an air-cured European-style like Parma or Bayonne or Serrano). Slice the ham thin and cut into a julienne or a small dice.
If you like, you may replace the goat cheese with an equal weight of coarsely grated Gruyère.
This tart may also be baked in a standard, 10- to 10 1/2-inch removable bottom tart pan for a more traditional/classic presentation. Use the quantities in the note at the bottom or the recipe.
The tart may be topped with the buttered breadcrumbs, an ounce of finely grated Parmesan, or left bare.
(Recipe adapted from Chez Panisse Menu Cookbook by Alice Waters)
http://www.forloveofthetable.com/2014/05/leek-goat-cheese-tart.html
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