by apartmentcooker
View
my 71 recipes »
Photo by apartmentcooker
A&M's Testing Notes:
Expand Collapseapartmentcooker's Notes:
3/4 cups all purpose flour Ask a question about this ingredient
1/2 cup whole wheat flour Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
8 tablespoons butter, cut into cubes Ask a question about this ingredient
3 tablespoons ice water, or more as needed Ask a question about this ingredient
Preheat the oven to 375 degrees Fahrenheit. Combine the flours and the salt in a medium bowl. Toss the butter in the flour. Use your hands to “shingle” the butter with the flour. Do this by flattening the butter between the palms of your hands. The larger the pieces of butter are, the flakier the dough will be. The smaller the pieces of butter are, the mealier the dough will be. For this tart, a flakier crust is better, since the toppings are light and won’t weigh down the tart.
Ask a question about this stepFinish the dough by adding ice water one tablespoon at a time until the dough begins to come together. When the dough is finished, cover it with plastic wrap and refrigerate for 15-20 minutes.
Ask a question about this stepWhen the dough is chilled, take it out of the refrigerator and divide it into two pieces. Roll each piece into a ball and roll out using a rolling pin. Roll the dough into a circle about 1/4″ thick. Transfer to a baking sheet. Dock (poke holes into) each piece of dough all over the base with a fork.
Ask a question about this stepApply egg wash to the edges to the tart shell. Bake in the oven until just starting to brown, about 7-8 minutes. Remove from oven and allow to cool.
Ask a question about this step2 Tbsp olive oil Ask a question about this ingredient
6 ounces prosciutto, diced Ask a question about this ingredient
1 bunch leeks, thinly sliced Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1/2 cup Boursin (or other soft cheese) Ask a question about this ingredient
1 teaspoon red pepper flakes Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
Preheat the oven to 375 degrees Fahrenheit.
Ask a question about this stepIn a small saute pan, heat the olive oil over medium high heat. Add the prosciutto and saute until it begins to become crispy. Add the leeks and garlic and continue to cook until the leeks are soft.
Ask a question about this stepRemove from the heat and add the Boursin. Mix to combine, season with red pepper flakes, salt, and pepper. Set aside until needed.
Ask a question about this stepSpread the leek mixture across the par-baked crusts Gently top with the raw egg.
Ask a question about this stepBake the tart in the oven until the egg white is set and the crust is fully browned, about 5-6 minutes. If a less runny egg is desired, add an additional 2-3 minutes Remove from the oven and serve on warm plates.
Ask a question about this stepthanks!
glad you like it!
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
love, love, love runny egg yolk on things. this recipe really has my mouth watering.