Yield: Yields one 10- or 11-inch tart.
Servings: eight to ten.
Serve this tart with beer or hard cider to underscore the apples or with a semi-dry Chenin Blanc. Add a robust green salad tossed in a malt vinegar dressing to make a brewpub-style lunch. Be sure to sift the flours before measuring. Quantities for flour and butter are given by weight (ounces) and by volume (cups or tablespoons); use either measurement.
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This was the first issue of FC that we read and the first recipe we made from it. It became a household staple as a great light meal, as an appetizer and as a much sought after leftover (if there is any). We've been known to make it a fast prep by cheating with frozen pastry shells as well.
This is very nice--the crust is well spiced with a hint of kick from the cayenne. Make sure you don't overfill the tart with the apples, leeks and cheese though--you need to have enough room for the binding egg custard to get the texture and consistency you want. It's a great fall appetizer for parties and I would definitely make this dish again.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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