Belgian Leek Tart with Aged Goat Cheese (Flamiche Aux Poireaux)

Ingredients

• 0.8 teaspoon apple cider vinegar 
• 0.5 cup butter unsalted chilled (1 stick)
• 1 large eggs 
• 1 large egg yolk 
• 0.5 cup goat cheese crumbled trimmed (such as Bûcheron)
• 0.5 cup cup heavy whipping cream 
• 4 tablespoons water ()
• 0.3 teaspoon salt 
• 1.5 cups unbleached all purpose flour 
• 0.5 cup milk whole

Equipment

• bowl
• frying pan
• oven
• whisk
• aluminum foil

Directions

1. Combine 4 tablespoonsice water and cider vinegar insmall bowl. Blend flour and saltin processor.
2. Add butter andcut in using on/off turns untilmixture resembles coarse meal.With machine running, slowlyadd water-vinegar mixture,processing until moist clumpsform. If dough seems dry, addice water by teaspoonfuls.
3. Gather dough into ball;flatten into disk. Wrap in plasticand refrigerate at least 2 hours.DO AHEAD: Can be made 3 daysahead. Keep refrigerated. Allowdough to soften slightly at roomtemperature before rolling out.
4. Position rack in center ofoven and preheat to 375°F.
5. Rolldough out on lightly flouredwork surface to 12-inch round.
6. Transfer to 9-inch-diameter tartpan with removable bottom.Press dough onto bottom andup sides. Fold in overhang andpress to extend dough 1/2 inchabove sides of pan. Line panwith foil and dried beans or pieweights.
7. Bake until dough looksdry and set, about 30 minutes.
8. Remove foil and beans andcontinue to bake until crust ispale golden, 20 to 25 minuteslonger.
9. Remove from oven andcool while preparing filling.
10. Whisk milk,cream, egg, egg yolk, and saltin medium bowl to blend.
11. Sprinkle 1/4 cup cheese overbottom of warm crust; spreadleek confit over and sprinklewith remaining cheese.
12. Pourmilk mixture over.
13. Bake untilfilling has puffed, is golden inspots, and center looks set,35 to 40 minutes.
14. Transferto rack; cool slightly.
15. Removepan sides.
16. Serve warm or atroom temperature.