artandlemons's Notes:
1 1/4 cup white spelt or white whole-wheat flour Ask a question about this ingredient
1/8 teaspoon sea salt Ask a question about this ingredient
1/2 cup unsalted butter, cut in small chunks Ask a question about this ingredient
1/4 cup ice water (add 1 tablespoon at a time) Ask a question about this ingredient
Blend the flour and salt in a mixer with a paddle attachment or in a food processor, then add the butter just until the mixture resembles coarse crumbs. Add enough water for the dough to come together, then shape it into a disk and wrap with plastic. Chill the dough for 15 minutes.
Ask a question about this stepRoll the dough into a 10-inch circle and place it on top of a 9-inch tart pan with removable rim. Shape the dough into the edges, the dough should stand about 1/4 inch above the rim and is about 1/4 inch thick. Prick the bottom with a fork 6 times, then freeze for 20 minutes. While the tart dough rests in the freezer, preheat the oven to 425 F. Save left over dough to patch the tart shell.
Ask a question about this stepPlace the frozen tart shell on a baking tray and bake until it's light in color, about 25 minutes. Check after 15 minutes and deflate any swollen pockets of dough with a prick from the tip of a knife. Remove the tart from the oven when ready, mend any holes by gently pressing in small pieces of left over dough. Cool on a wire rack and set aside.
Ask a question about this step1 (9-inch) prebaked Savory Tart Shell Ask a question about this ingredient
3 medium prebaked potatoes, sliced into 1/4-inch thin rounds Ask a question about this ingredient
6 medium leeks, cut into thin rounds Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
1 tablespoon extra-virgin olive oil Ask a question about this ingredient
4 ounces fresh goat cheese Ask a question about this ingredient
1/4 cup freshly grated Parmesan cheese Ask a question about this ingredient
1 large egg Ask a question about this ingredient
1/2 cup creme fraiche Ask a question about this ingredient
1/2 cup milk (use whole or low-fat for richer flavor) Ask a question about this ingredient
sea salt Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
2 cups fresh parsley leaves, rinsed and dried Ask a question about this ingredient
4 garlic cloves Ask a question about this ingredient
1/2 cup extra-virgin olive oil Ask a question about this ingredient
1 tablespoon fresh lemon juice Ask a question about this ingredient
Preheat oven to 400 F. Keep the prebaked tart shell on its baking tray.
Ask a question about this stepSlice the leeks and prebaked potatoes into thin rounds and place them in a bowl of cold water to remove dirt. Strain.
Ask a question about this stepHeat the butter and olive oil over medium heat in a large skillet, add the leeks and potatoes and cook until tender, 10 to 15 minutes.
Ask a question about this stepPrepare the parsley puree. Place all ingredients in a food processor or blender and process until smooth, stopping to scrape down the sides of the container if necessary. Taste and adjust the seasoning, if necessary. Set aside.
Ask a question about this stepToss the leek and potato mixture in a medium bowl with cup of parsley purée. Season with salt and pepper to taste.
Ask a question about this stepBeat the goat cheese with the egg until smooth, then stir in the milk, crème fraîche, pinch of salt, and black pepper. Grate the Parmesan cheese onto the bottom of the tart shell. Pour the custard over the cheese layer.
Ask a question about this stepBake until the custard is golden and set in the middle, about 30 minutes. Sprinkle parsley leaves on top. Remove the tart from the pan and transfer to a plate. Serve warm.
Ask a question about this stepThis looks delicious, but I think there's a typo in the pastry ingredients. Should it be 1/8 teaspoon sea salt?
Thanks for pointing out the typo which is now fixed (and yes, it's 1/8 teaspoon sea saltt 18 teaspoons would be like swimming in a salt tart!
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
oops, that should have read "salt,"