• 3 tbsp. water
  • 1/4 tsp. salt
  • 3 eggs
  • flour for dusting
  • large frying pan
  • plastic wrap
  • bowls
  • electric mixer
  • aluminum foil
  • 1/4 lb. grated Parmesan cheeses
  • rolling pins
  • 3/4 c. half-and-half
  • dried beans
  • 1/2 c. unsalted butters in chunks, plus 2 tbsp
  • cheese graters
  • 1 c. all-purpose flour
  • 3 leeks ,white part plus 2 inches of green, cut
  • black pepper to taste
  • 9-inch tart pans with a removeable bottom
  • 1/4 lb. goat cheese


Mix the flour and salt in a bowl. Add the 1/2 c. butter. Fit an electric mixer with the paddle attachment and beat in butter until it looks like coarse meal. Sprinkle in the water, a bit at a time, and beat until the dough holds together.

Make a ball with the dough, then flatten it into a 6-inch round. Cover with plastic wrap and refridgerate 1 hour.

Begin preparing the filling by melting the remaining 2 tbsp. of butter in a large frying pan over medium heat. Add the leeks and cook, stirring occasionally, until the leeks are soft. Season with salt and pepper to taste, then transfer to a bowl and let cool.

Dust a work surface with a good amount of flour and roll out the pastry into a 10-inch round. Drape the pastry over a rolling pin and transfer it, carefully, into a tart pan. Press the pastry into the pan then trim the edges and freeze for 20 minutes.

Preheat the oven to 325 degrees.

Line the pastry shell with aluminum foil and fill with dried beans. Bake for 15 minutes. Remove the foil and beans and bake for 3 minuites longer. The pastry should be lightly browned.

Finish the filling: Crumble the goat cheese into a bowl, add the parmesan cheese, half-and-half, eggs, and salt and pepper to taste. Whisk until blended, then stir in the leeks.

Pour the filling into the warm tart shell. Bake for 20-30 minutes or until a skewer inserted in the center comes out clean.