Buttermilk Leek Tart
- Yield: Makes 1 nine-inch tart
Source: Martha Stewart Living, August 2003
- All-purpose flour, for work surface
- 1 sheet frozen puff pastry, from standard package (17.3 ounces), thawed
- 2 tablespoons unsalted butter
- 5 leeks, white and pale-green parts only, washed well, and cut crosswise into 1/2-inch-thick pieces
- 1/4 cup nonfat buttermilk
- 2 teaspoons Dijon mustard
- Coarse salt and freshly ground pepper
- 5 ounces fresh goat cheese, crumbled
- 1 large egg yolk
- 1 tablespoon heavy cream, or water
Line a baking sheet with parchment paper, and set a 9-inch tart ring (about 2 inches deep) or the hoop of a 9-inch springform pan on top; set aside. On a lightly floured work surface, roll out puff pastry about 1/8-inch-thick. Using a sharp paring knife, cut into a 13-inch round, and lay over tart ring. Fit into ring, and fold in edges against the inside of the ring, pressing gently to seal. Refrigerate 20 minutes.
Preheat oven to 400 degrees. In a large nonstick skillet set over medium heat, melt butter. Add leeks, and cook, stirring, until soft, about 7 minutes. Add buttermilk and mustard, and cook until slightly thickened, about 2 minutes. Season with salt and pepper. Remove from heat; set aside.
To assemble tart, layer goat cheese and leek mixture on chilled pastry, ending with goat cheese. In a small bowl, beat together egg yolk and cream. Brush pastry with egg wash, and bake until golden, about 35 minutes. Serve warm.