Lavender-hued chive blossoms and dill give this tart a lovely look and a taste of summer. If you have chives growing in the garden (or you have a friend who does), you'll have access to the blossoms. Otherwise, leave them out of this recipe for this year and put chives on your to-do list for next year.
Make Ahead: The dough for the crust needs to be refrigerated for 1 hour. The leeks need 15 minutes' soaking time to clean them properly.
- For the crust
- 1 1/4 cups flour, plus more for the work surface
- 1/8 teaspoon salt
- 8 tablespoons (1 stick) chilled unsalted butter, cut into small pieces
- 2 to 4 tablespoons ice-cold water
- For the filling
- 2 tablespoons unsalted butter
- 3 medium leeks, white and light-green parts only, cut crosswise into thin slices and soaked in cool water for 15 minutes to dislodge any grit, then drained
- 1/4 cup dry white wine
- 3 to 4 ounces pancetta, chopped (3/4 cup)
- 2 large fronds dill, chopped (2 tablespoons; no stems)
- 4 chive blossoms (about 3 tablespoons; see headnote)
- 1/4 teaspoon salt
- 1/8 tablespoon freshly ground black pepper
- 2 large eggs
- 2/3 cup whole or nonfat half-and-half
- 3 ounces soft goat cheese, preferably fresh
For the crust: Combine the flour, salt and butter in the bowl of a food processor. Pulse to form coarse meal, then add 2 tablespoons of the water. Pulse just until a dough starts to clump together; add water as needed without making the dough too wet. Transfer to a large piece of plastic wrap; pat into a disk, wrap well and refrigerate for 1 hour.
Meanwhile, make the filling: Heat the butter in a medium skillet over medium heat. Add the leeks and cook for 10 minutes, stirring often, until the leeks have softened but not browned (adjust heat as needed).
Add the wine and stir to incorporate; cook for 1 to 2 minutes then transfer to a medium bowl to cool.
Line a plate with a few layers of paper towels.
Return the pan to medium heat and add the pancetta to taste; cook for about 6 minutes, stirring occasionally, until some of the pancetta's fat has been rendered and some of the pieces have browned. Use a slotted spoon to transfer to the paper-towel-lined plate to drain, then add to the leeks along with the dill, petals of chive blossoms, cooked pancetta, salt and pepper.
Whisk together the eggs and half-and-half in a liquid cup measure, then add to the leek mixture. Add the goat cheese and mix to incorporate.
To assemble: Preheat the oven to 375 degrees. Have ready a 9-inch pie plate. Lightly flour a work surface.
Roll the dough out to an 11-inch circle, then transfer to the pie plate, creating a 1-inch overhang. Fold over the edges and crimp them as desired, then pour in filling. Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is just set and lightly browned on top. Let cool for 10 minutes before serving.
From Cynthia Brown, assistant director of Green Spring Gardens in Alexandria, based on a Bon Appetit recipe (December 2003).
Tested by Bonnie S. Benwick.
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