Leek Tart Almost Like Banitsa

• Tart shell
• 1 1/2 cups all purpose flour
• 8 ounce stick of butter cut into small pieces
• 1/4 teaspoon salt
• 3 - 4 tablespoons half and half
• Leek filling
• 3 1/2 cups leeks ( white and light green part only) which have been quartered lengthwise and then thinly sliced into quarter moons.
• 4 tablespoons butter
• 2 cups cottage cheese set in a colander and thoroughly drained of all liquid.
• 1/2 cup crumbled feta cheese (preferably Bulgarian feta)
• 2 eggs, lightly beaten
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper

1. Mix the flour and salt together and place in the bowl of a food processor.
2. Add the butter and pulse about 8 times.
3. Add the half and half, one tablespoon at a time and pulse until you can form the dough into a ball for rolling.
4. Roll the dough into a round large enough for a 10 inch tart pan with a removable bottom. Lightly spray the pan with cooking oil and press the rolled round in.
5. Bake the tart shell for 10 minutes at 400F. Remove from the oven and set aside while preparing the filling.
6. Saute the leeks in the butter until soft and fragrant. Remove to a medium mixing bowl and let cool.
7. When the leeks have cooled, stir in the remaining ingredients and thoroughly combine.
8. Pour the mixture into the tart shell and bake for 40 to 50 minutes at 325F.
9. Serve warm or at room temperature.

shell, flour, butter, salt, filling, leeks, butter, cottage cheese, feta cheese, eggs, salt, white pepper

Taken from food52.com/recipes/10005-leek-tart-almost-like-banitsa (may not work)