Blue Cheese, Apple & Leek Tart with a Spiced Whole-Wheat Crust


I recently came across this recipe in the 2007 Appetizer issue of Fine Cooking Magazine. I plan to serve it, as adapted, as an appetizer for Christmas dinner. Serves 8-10.

For the tart shell:
1 1/2 cups (6 oz) sifted unbleached all-purpose flour
1/2 cup (2 oz) sifted whole-wheat pastry flour
1 tsp ground coriander
1/4 tsp ground mace
pinch cayenne
1 tsp kosher salt
1/2 cup (1 stick) cold, unsalted butter, cut into bits
4 - 6 TB ice water

For the filling:
1 medium leek, light and green parts only, split lengthwise, sliced crosswise, washed and drained
1 TB unsalted butter
1 medium apple, unpeeled, cored and cut into 1/4 dice
3 large eggs
1 cup half-and-half or light cream
1 tsp kosher salt
1/4 tsp grated nutmeg
1/2 lb blue cheese, trimmed of rind and crumbled

To make the shell, stir the two flours, coriander, mace, cayenne and salt together in a medium bowl or food processor. Cut the butter into the flour mixture until the butter bits resemble oatmeal. Mix in just enough ice water to form a ball of dough. Gently flatten into a smooth disk. Wrap in plastic wrap and chill for 1 hour. Once chilled, roll the dough out on a lightly floured surface. Drape the dough over the rolling pin and place over a 10-11 fluted tart pan with a removable bottom. Fit into pan, trimming any excess, making sure there are no holes in the pastry dough where the filling may leak out. Cover with plastic wrap and place in fridge while you prepare the filling.

Preheat the oven to 375F. To make the filling, heat butter in a medium skillet; add the leeks and apples. Cook over medium heat, stirring, until the leeks are brightly colored and the apples are softened, about 5 minutes. Remove from the heat and let cool. Lightly beat the eggs, half-and-half, salt, pepper and nutmeg.

Place the tart pan with dough on a cookie sheet lined with a piece of parchment paper. Distribute the cooled leek mixture evenly over the tart dough. Sprinkle the crumbled blue cheese over the mixture. Pour the custard over the top. Bake until the custard has set in the middle and the top begins to turn golden, about 45 minutes. Let cool to room temperature before serving.

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