Reprinted from Eating Small Potatoes
This is my absolute favorite thing to bring to a party or put out before a dinner. It’s simple to make up ahead of time and so delicious that no one can resist it. If you’re someone who has never had a leek, this dish will convert you to an instant fan – I’m sure of it. The recipe is adapted from Alice Waters’ Vegetables. Serve warm or room temperature.
Tart dough, makes enough for one large, free-form tart or two 10-inch tarts:
2 cups flour
1/2 tsp. salt
1/4 tsp. sugar
10 tbls. butter
1/3 c. ice water
- Fill a measuring cup to 1/3 with water and add ice cubes. Set aside.
- In a medium bowl, mix dry ingredients.
- Cut in butter with a pastry blender. (I highly recommend that you get one of these, if you don’t have one. I lived for so long without one and now realize how faster everything becomes with one. You can use a butter knife to cut small pieces and then squish with your fingers. It’s therapeutic, but not necessarily efficient.)
- Fork in water.
- Use hands to bring the dough together into a ball.
large bunch of small leeks, or about 3 big ones
1 tbls. butter
about 4 sprigs of fresh thyme
2 tbls. flour
optional finish: cream, kosher salt