Authorildavide

This has always been an Il Davide favorite. Interesting note: The sweet crust was an accident. My sous chef mistakenly mixed up the sugar and salt containers and as a result, the lovely sweet crust!

 2 cups all purpose flour
 5 teaspoons coarse kosher salt
 ½ cup of confectioners’ sugar
 ¾ cup (1½ sticks) chilled unsalted butter, cut into ½-inch cubes
 3 tablespoons (or more) ice water
 2 tablespoons chilled whipping cream 4 cloves of garlic
 1 cup of heaving cream
 12 egg yolks
 Pinch of black pepper
 4 cups of sliced leeks
 4 tablespoons of olive oil

Tart dough
1

Blend flour, sugar and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 3 tablespoons ice water and cream. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room tem- perature before rolling out.) After rolling out dough into a large circle about
¼ inch thick. Place dough over a 16” tart pan overlapping the edges by at least an inch pressing the dough into the edges. Poke with a fork in the middle a couple of times, bake crust for 20 minutes at 350°. Then pull out crust and set aside.

Custard
2

In a sauce pot add garlic, cream and heat almost to a boil then whisk in egg yolks on at a time. Turn off flame and let thicken for 2 to 3minutes. Strain out garlic and set aside.

Leek & Mushroom filling
3

In a large sauté pan over medium high heat add 2 tablespoons of oil and leaks and sauté for for 6 to 8 minutes until melted take of flame in another sauté pan add the reaming oil and mushrooms sautéing for 8 to 10 minutes stirring occasionally. Place cooked leeks and mushrooms in strainer and strain excess liquid, transfer to baked tart crust and Pour garlic infused custard over leek mixture until its evenly spread. Return to oven and bake for another 15 min- utes. Take tart out and its ready to serve in slices or it can refrigerated for one week.

Ingredients

 2 cups all purpose flour
 5 teaspoons coarse kosher salt
 ½ cup of confectioners’ sugar
 ¾ cup (1½ sticks) chilled unsalted butter, cut into ½-inch cubes
 3 tablespoons (or more) ice water
 2 tablespoons chilled whipping cream 4 cloves of garlic
 1 cup of heaving cream
 12 egg yolks
 Pinch of black pepper
 4 cups of sliced leeks
 4 tablespoons of olive oil

Directions

Tart dough
1

Blend flour, sugar and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 3 tablespoons ice water and cream. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room tem- perature before rolling out.) After rolling out dough into a large circle about
¼ inch thick. Place dough over a 16” tart pan overlapping the edges by at least an inch pressing the dough into the edges. Poke with a fork in the middle a couple of times, bake crust for 20 minutes at 350°. Then pull out crust and set aside.

Custard
2

In a sauce pot add garlic, cream and heat almost to a boil then whisk in egg yolks on at a time. Turn off flame and let thicken for 2 to 3minutes. Strain out garlic and set aside.

Leek & Mushroom filling
3

In a large sauté pan over medium high heat add 2 tablespoons of oil and leaks and sauté for for 6 to 8 minutes until melted take of flame in another sauté pan add the reaming oil and mushrooms sautéing for 8 to 10 minutes stirring occasionally. Place cooked leeks and mushrooms in strainer and strain excess liquid, transfer to baked tart crust and Pour garlic infused custard over leek mixture until its evenly spread. Return to oven and bake for another 15 min- utes. Take tart out and its ready to serve in slices or it can refrigerated for one week.

TORTA DI PORRO CON CREMA ALL’AGLIO