Leek and Gruyere Tart
Serves 6-8

6 ounces flour
4 ounces butter, cold
2 ounces water
1 teaspoon vinegar
2 cups diced leeks, sauteed until soft
6 ounces grated Gruyere cheese
8 whole eggs
2 cups half and half (or whole milk)
salt and pepper

Cut cold butter into cubes. With mixer on low, add butter to flour and mix until crumbly. Mix water and vinegar together, then slowly add to mixer on low just until dough begins to come together, discarding any unused water. Shape dough into a ball and cover with plastic wrap; refrigerate for 1 hour or up to 1 day. (TIP: I always make my dough for the crust the day before. I often make a couple and keep them in the freezer.)

Preheat oven to 375 degrees F. Remove dough and let stand still wrapped in plastic for 15 minutes at room temperature before rolling out on a lightly floured surface. Shape into an 11″ tart pan with a removable bottom, discarding any leftover scraps of dough. (Or nibbling on them if you’re me.)

Place tart pan on a baking sheet. Spread leeks and Gruyere cheese evenly over the bottom of the tart crust. In a large bowl, beat eggs together lightly, then add half and half, and season with salt and pepper. Mix well with a whisk. Gently pour egg mixture on top, being careful not to overfill. Place tart in the oven and bake until lightly golden on top and a toothpick comes out clean, about an hour. Let cool slightly before removing outer rim from tart pan and serving.