Leek, Shallot And Goat Cheese Tart

• Tart pastry shell
• 2 cups all purpose flour
• 8 tablespoons cold unsalted butter, cut in pea-size cubes
• 1/2 teaspoon salt
• 1 large egg
• 2 tablespoons ice cold water
• Filling and baking
• 3 leeks,white parts only, thinly sliced
• 4 medium shallots, thinly sliced
• 4 tablespoons olive oil
• 1 cup heavy cream
• 3 large eggs
• 1/4 teaspoon ground nutmeg
• 1 tablespoon Dijon mustard
• 1 cup crumbled goat cheese

1. Sift the flour in the bowl of a stand mixer. Add the salt and the butter. Using the paddle attachment, mix at speed 2 until the butter is incorporated.
2. Add the egg and keep mixing, about 1 more minute.
3. Add the water and mix until you get a crumbled dough, about another minute.
4. Scrape the dough onto a clean work surface. Make a ball with it using your hands. Flatten it to make a thin disc. Cover with plastic wrap and refrigerate for a minimum of 1 hour.
5. Preheat the oven to 375 F.
6. On a floured surface, roll the dough until you have a 12 inch diameter circle. Place the dough in a 9-inch tart pan and crimp the edges
7. Place a round of parchment paper inside the shell and cover with pie weights. Bake for 15 minutes, until lightly golden.
8. Preheat the oven to 375 F.
9. Heat the olive oil in a medium skillet and add the leeks and the shallots. Cook over medium heat for 10 minutes, until very soft.
10. In a medium bowl, beat the eggs. Add the cream, mustard, nutmeg, salt and pepper. Whisk until blended, about 30 seconds.
11. Spread the leeks and shallots over the tart shell using a spatula to level. Pour the cream and egg mixture over. Sprinkle with the goat cheese.
12. Bake for 35 minutes, until golden.

pastry shell, flour, cold unsalted butter, salt, egg, water, filling, leeks, shallots, olive oil, heavy cream, eggs, ground nutmeg, mustard, goat cheese

Taken from food52.com/recipes/17131-leek-shallot-and-goat-cheese-tart (may not work)