1. PREPARING CRUST: 2. Combine 4 tablespoons ice water and cider vinegar in small bowl. 3. Blend flour and salt in processor. 4. Add butter and cut using on/off turns until mixture resembles coarse meal. 5. With machine running, slowly add water-vinegar mixture, processing until moist clumps form. 6. If dough seems dry add ice water by teaspoonfuls. 7. Gather dough into ball, flatten into disk; wrap in plastic and refrigerate at least 2 hours. 8. *Can be made 3 days ahead. 9. Keep refrigerated. 10. Allow dough to soften slightly at room temperature before rolling out. 11. Position rack in center of oven and preheat to 375ºF. 12. Roll dough out on a floured work surface to 12" round; transfer to 9" diameter tart pan with removable bottom. 13. Press dough onto bottom and up sides. 14. Fold in overhang and press to extend dough 1/2" above sides of pan. 15. Line pan with foil and dried beans or pie weights. 16. Bake until dough looks dry and set, about 30 minutes. 17. Remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer. 18. Remove from oven and cool while preparing filling. 19. PREPARING FILLING: 20. Whisk milk, cream, egg, egg yolk, and salt in medium bolw to blend. 21. Sprinkle 1/4 cup cheese over bottom of warm crust; spread leek confit over and sprinkle with remaining cheese. 22. Pour milk mixture over. 23. Bake until filling has puffed, is golden in spots, and center looks set, 35 to 40 minutes. 24. Transfer to rack; cool slightly. 25. Remove pan sides; serve warm or at room temperature. 26. MAKE LEEK CONFIT: 27. Melt butter in large pot over medium-low heat. 28. Add leeks; stir to coat. 29. Stir in water and salt. 30. Cover pot; reduce heat to low. 31. Cook until leeks are tender, stirring often, about 25 minutes. 32. Uncover and cook to evaporate excess water. 2 to 3 minutes. 33. Serve warm - yield 2 cups. 34. **Can be made 1 week ahead - keep chilled. Rewarm before using. ---------------------------------------------------------------------------
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Ingredients
