by JoniHilton
JoniHilton's Notes:
Expand3 cups flour Ask a question about this ingredient
2 teaspoons salt Ask a question about this ingredient
1/2 cup shortening Ask a question about this ingredient
6 tablespoons cold butter, chopped Ask a question about this ingredient
8 tablespoons cold water Ask a question about this ingredient
2 pounds leeks, chopped, rinsed and drained Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 teaspoon freshly ground black pepper Ask a question about this ingredient
4 pears, peeled and sliced Ask a question about this ingredient
8 ounces brie cheese, cut into 1/2-inch pieces Ask a question about this ingredient
Preheat oven to 425 degrees. In a large bowl, stir flour with half the salt, then cut in shortening and 8 Tbsp. of the butter until mixture forms coarse crumbs. Stir in cold water, form dough into a ball, wrap with plastic and chill.
Ask a question about this stepSaute rinsed leeks in olive oil and remaining butter, salt, and pepper, in a large skillet over medium-high heat until tender, about 15 minutes. While leeks cook, roll out dough on a floured surface and press onto bottom and sides of a baking sheet (jellyroll pan). Prick with a fork, fill with pie weights or dry beans, and bake 15 minutes. Remove weights and bake another 10 minutes.
Ask a question about this stepReduce oven temperature to 400 degrees. Spread leeks over cooked crust. Tuck in sliced pears and brie pieces. In a medium bowl, whisk eggs with half & half, then pour over leek/pear/cheese mixture. Bake 45 minutes or until filling is set and golden brown. Serve at room temperature.
Ask a question about this step
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
Love the combinations!