A savory tart with a flaky crust by Molly Wizenberg of Orangette.com fame is perfect for a party or potluck because it can be served (and devoured) at room temperature and also can be made a day ahead. The recipe calls for making a leek confit, whose recipe yields a bit more than you’ll need for this tart. Serve any extra confit over a hearty fish like salmon.

　　

Ingredients

Makes 6 to 8 servings

　　

FOR CRUST

About 4 tablespoons ice water

　　3/4 teaspoon apple cider vinegar

　　1 1/2 cups unbleached all-purpose flour

　　3/4 teaspoon salt

　　1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter

　　

FOR FILLING

1/2 cup whole milk

　　1/2 cup heavy whipping cream

　　1 large egg

　　1 large egg yolk

　　1/4 teaspoon salt

　　1/2 cup crumbled aged goat cheese (such as Bûcheron), rind trimmed

　　1 1/2 cups Leek Confit (recipe follows)

　　Special equipment: 1 (9-inch) round tart pan with removable bottom

　　

MAKE CRUST

Step 1

Combine the ice water and vinegar in a small bowl. Blend the flour and salt in a food processor. Cut in the butter using on/off turns until the mixture resembles coarse meal. With the machine running, slowly add the water-vinegar mixture, processing until moist clumps form. If dough seems dry, add additional ice water by teaspoonfuls.

　　

Step 2

Gather the dough into a ball; flatten into a disk. Wrap in plastic and refrigerate at least 2 hours.

　　

Step 3

Position a rack in the center of the oven and preheat the oven to 375°F. Roll the dough out on a lightly floured work surface to a 12-inch round. Transfer to a 9-inch tart pan with a removable bottom. Press the dough onto the bottom and up the sides. Fold in the overhang and press to extend the dough 1/2 inch above the sides of the pan. Line the pan with foil and dried beans or pie weights. Bake until the dough looks dry and set, about 30 minutes. Remove the foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer. Remove from the oven and cool while preparing the filling.

　　

MAKE FILLING AND BAKE TART

Step 4

Whisk the milk, cream, egg, egg yolk, and salt in a medium bowl to blend. Sprinkle 1/4 cup of the cheese over the bottom of the crust; spread the leek confit over and sprinkle with the remaining cheese. Pour the milk mixture over. Bake until the filling has puffed, is golden in spots, and the center looks set, 35 to 40 minutes. Transfer to a rack; cool slightly. Remove the pan sides. Serve warm or at room temperature.

　　

DO AHEAD

Step 5

The DOUGH can be made 3 days ahead. Keep refrigerated. Allow dough to soften slightly at room temperature before rolling out.

　　The Epicurious Cookbook