6 serving
Crust
- 2 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 large egg, beaten
- 1 1/2 tablespoons olive oil
- 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
- 1/3 cup cold milk
Filling
- 2 cups thinly sliced leeks (about 3 medium)
- 2 tablespoons olive oil
- 1 large red onion, thinly sliced
- 2 teaspoons chopped fresh thyme
- 2 3 1/2-ounce packages fresh goat cheese
- 4 ounces cream cheese, softened
- 1 tablespoon lemon juice
- 2 large eggs
- 4 ounces sliced smoked salmon
Crust: Mix flour and salt in large bowl; make a well in the center and add egg and oil. Pour melted butter and milk into well. Mix ingredients well, gradually adding flour until dough forms. Turn dough onto floured surface and knead until smooth, about 10 minutes. Form into ball, wrap in towel and let stand at room temperature for 2 hours.
Filling: Combine leeks and oil in large skillet and sauté over medium low heat, stirring until tender (about 15 minutes). Cool on plate. Add red onions to pan and sauté, stirring until soft. Season with salt and pepper and mix in thyme. Using wooden spoon, beat two-thirds of the goat cheese with cream cheese until well blended. Add lemon juice, season with salt and pepper and stir in eggs, one at a time.
Bake: Preheat oven to 375 degrees. Roll out dough on floured surface forming a 13–inch round. Transfer to a 10–inch rimless tart pan. Fold outer dough in, forming a double thick side crust all the way around. Spread cheese mixture evenly across bottom of crust with a rubber spatula. Spread red onions over cheese mixture and top with salmon slices then with sautéed leeks. Drop remaining goat cheese by the 1/2 teaspoonfuls evenly over the top. Bake until crust is golden brown (about 25 minutes). Allow to cool slightly and cut into wedges.
