List of Ingredients
- 6 OZ. of leeks, trimmed
- 1 C. of whole wheat flour
- 1 C. of Italian 00 flour
- butter
- milk
- shelled walnuts
- 1 WHOLE of aged caprino (goat cheese)
- 1 WHOLE of fresh caprino (goat cheese)
- 1 BUNCH of baby chicory
- Sugar
- Salt
Method
Place almost all the walnuts in a food processor and use it to turn them into flour. Mix them with the Italian 00 flour and whole wheat flour, then add a pinch of salt and sugar each. Thoroughly mix in half a cup of very soft butter, then finish by mixing in the milk.
Once the dough is smooth, wrap it in plastic wrap and let it rest for 30 minutes. Slice the leek into rounds and stew them in a covered pan with the remaining butter and half a glass of water.
Add salt after cooking, once all the liquid has been absorbed. Roll out the dough and line 6 tartlet molds with a removable bottom (diameter 4 1/4 in.) with the dough.
Put thin slices of aged caprino (goat cheese) on each and spread the leeks on top. Bake the tartlets at 360 °F for 20 minutes. Remove from the oven, let cool and complete with thinly sliced baby chicory, a slice of fresh caprino (goat cheese) and the remaining walnuts, coarsely chopped.