Making your own dough can seem intimidating. People always look so impressed when they find out I’ve made my own dough. Little do they know, I’ve just blitzed a few ingredients in a food processor, smushed them together into a ball and left it in the fridge for an hour.. not so scary. Once you make this dough, it will be hard to go back to buying from the store. It really is very quick and you can fill it with almost anything you’d like! Leek & goats cheese is one of my favorites, along with one that you fill with bacon, dates and cartelized shallots.
- 1 cup all purpose flour
- 1/4 lb (113g) unsalted butter, cut into 1/4 inch cubes and chilled
- 1/2 cup crème fraîche
- 1 tsp salt
- 4 leeks, trimmed, halved, cleaned and cut into 1/4 inch semicircles
- 1/8 lb (55g) salted butter
- 1 cup (250g) goats cheese, room temperature
- 2 tbsp milk
- In a food processor, plus together cubed butter, flour and salt. This will only take 3-5 seconds. The pieces of butter should be no bigger than a pea.
- Add in your crème fraîche and plus quickly, until loose and just combined.
- Turn out your dough (it won’t look like dough quite yet) onto a sheet of plastic wrap. Using your hands press down firmly to bind the dough together.
- Seal in plastic wrap and let cool in the fridge for at least 1 hour.
Preheat your oven to 180ºC.
- In a heaving saucepan over low heat melt your butter.
- Once the butter has melted add in your leeks and a crack of black pepper. Stir regularly for 7-10 minutes or until the leeks have become soft.
- Remove from pan and place on a lined plate or bowl to drain any excess butter.
- Remove your dough from the fridge.
- On a lightly floured surface roll out your dough until it is between 1/4-1/8 of an inch thick.
- Transfer your dough onto a prepared baking sheet lined with parchment.
- Using the back of a spoon, smooth out your goats cheese over the center of the tart. be sure to leave at least 1-2 inches of dough around the edges, these will be folded over.
- Now place your leeks evenly over the cheese.
- Fold the edges over the tart, leaving the majority of the center exposed.
- Pinch any overlapping bits of dough together to ensure they do not flip back when in the oven.
- Using a pastry brush (or your fingers), brush the milk over the edges of the tart. This creates that nice shinny crust.
- Place in the center of your oven and bake for 40-50 minutes or until the edges are golden and center is hot.
- Allow to cool for 5-10 minutes. Enjoy!