Leek Tart

Was this ever good!  Dinner tonight was a Leek Tart; recipe from Alice Waters.  The leeks were meltingly sweet.  The crust was buttery and flaky.  Pretty perfect.  I served it with a simple green salad. The tart dough "galette" recipe makes enough for two crusts and this coming weekend I will make the Leek Tart again as an appetizer. 

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                 adapted recipe from Chez Panisse Vegetables by Alice Waters

• 3 pounds leeks
• 3 tablespoons unsalted butter
• 1 1/2 tablespoons water
• 8 sprigs thyme (I substituted about 2 teaspoons dried thyme leaves)
• Salt and pepper
• 1/2 recipe Galette Dough (recipe follows)
• 1 tablespoon flour
• 1 egg beaten
• 1 tablespoon cream
1.  Trim ends and using just the white part of the leeks, cut in half lengthwise.  Slice leeks crosswise into 1/4-inch pieces.  Place sliced leeks into a colander and rinse under cold water to remove all dirt.  Shake off excess water.
2.  Heat a large sauté pan over medium-low heat.  Add the butter and water.  Once the butter has melted, add the leeks and thyme; season with salt and pepper.  Stir the mixture and cook, covered, for 10 minutes or until the leeks become soft and tender, stirring occasionally.   Add a little more water if you find they are drying out.  Set leeks aside to cool.
3.  PREHEAT OVEN to 400˚F. 
4.  Place the tart dough on a piece of parchment paper that has been dusted with flour.  Sprinkle the top of the dough lightly with flour and cover with a sheet of plastic wrap.  Roll the dough into a 12-inch circle.  Slide the parchment paper and rolled tart dough onto a baking sheet.  Transfer to the refrigerator for about 5 minutes.
5.  When ready to assemble, dust the top of the dough with 1 tablespoon of flour.  Spoon the leeks onto the dough to within 1 1/2-inches of the edge.  Pleat the uncovered edge of dough over the leeks.  Mix the egg with the cream and brush over the the pleats.  BAKING TIP:  When brushing on the egg, make sure to get it underneath each "pleat".  This helps to keep the edge from sliding down during baking.
6.  Bake the tart on the lowest shelf of the oven for 20 to 30 minutes, or until the crust is golden.  I found it necessary to cut a round of foil to place over the leeks two-thirds of the way through baking to prevent burning.

GALETTE DOUGH
• 2 cups flour
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 6 ounces unsalted butter (butter should be cool, not cold and hard)
• 1/3 cup ice water
1.  Combine the flour, salt, and sugar either in a mixing bowl or in the bowl of a food processor.  Divide the butter in half.  Work it into (or pulse if using food processor) the flour mixture until the texture of coarse cornmeal.  Cut the remaining butter into cubes and incorporate into the flour mixture until the size of small peas.  Slowly add the ice water and mix (or pulse) just until uniformly moistened.  Transfer the dough to plastic wrap and press into 2 smooth disks.  Refrigerate the dough for at least an hour before rolling.  (Dough can be kept in refrigerator for one day and frozen longer.)  Allow dough to warm slightly when removed from refrigerator so it is soft enough to roll.
• makes dough for two 10-inch tarts

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