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Leek-And-Goat-Cheese Tart with Rye Crust
Ingredients
  • Unbleached all-purpose flour, for dusting
  • 1 recipe Rye Black-Pepper Brisée
  • 3 tablespoons unsalted butter
  • 3 to 4 leeks (about 2 ½ pounds total), cut into ½-inch-thick rounds, well washed, and drained (about 4 cups)
  • Kosher salt and freshly ground pepper
  • 1 bunch scallions, cut crosswise into ¼-inch-thick slices (1 cup)
  • 2 tablespoons chopped fresh cilantro, plus sprigs for serving
  • 2 ounces fresh goat cheese
  • 2 large eggs
  • 2 tablespoons whole milk
  • 2 tablespoons heavy cream (or 2 more tablespoons milk)
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