2poundsleekswhite part only. Slice in half lengthwise. Clean well, then cut into half moons
2tablespoonsbutter
6ouncesChevre goat cheese
1cupheavy cream
4eggs
3tomatoessliced
Salt and pepper
2teaspoonsfresh thyme
Instructions
Make the dough. Place 1 cup flour in food processor. Pulse in 1 ounce drunken goat cheese. Add cold lard and 3 tbsp butter. Pulse quickly on and off. Add salt. Add ice, a few cubes at a time until dough comes together. Wrap in plastic and chill 30 minutes.
To make the filling, melt butter in a sauté pan. Add leaks. Sweat on low heat until soft. Do not brown. Season with salt and pepper. Remove from heat cool.
In mixing bowl, add eggs, 6oz goat cheese, and cream. Whip until smooth. Season. Add herbs.
Roll out dough until ¼-inch thick and line in fluted tart pan. Prick shell lightly with fork. Bake for 25 minutes in 350° oven.
Cool slightly then spread leeks evenly over crust. Top artfully with tomato slices and pour cheese mixture over top. Bake at 350°. Bake for 30 minutes. Let rest 10 minutes before slicing.