INGREDIENTS:
1/2 recipe of pie dough(I highly recommend Foolproof Pie Dough by Americas Test Kitchen) Note: If your pie dough recipe calls for sugar, cut the amount in half.
FILLING: 2 cups left-over roast chicken 1 large leek 1 small onion 2 stalks celery 4 sage leaves 2 sprigs thyme 1 tbsp olive oil 1 cup chicken stock 1/2 cup heavy cream 1 tbsp cornstarch 1 tbsp cold water salt and pepper to taste EGG WASH: 1 egg 4 tbsp milk
NOTE: When working with pie dough, always keep your ingredients as cold as possible. I cut up my butter into 1" cubes, portion the water and vodka out, and store it all in the freezer until i need it. This will keep your dough from getting too soft and ensure maximum flakiness.
PREPARATION: Set the oven to 400F.
Roll out the pie dough into a circle until it is just under a 1/4" thick or is about 10" in diameter. Roll the dough onto your rolling pin a place it into an 8" tart pan. Carefully press the dough to the edges leaving the overhang as you will use this to fold on top of the lattice later. Put the tart pan on a plate and place in the fridge to keep the pastry cool while you finish the filling.
Seperate 8 of the nicest stems from the leek to form your lattice. Bring a small pot of salted water to a boil and blanch the stems for 30 seconds and then shock them in an ice bath. Dry, lay out flat, and set to the side.
Finely dice the remaining leek, onion, and celery. In a large pan, sauté the vegetables in the olive oil until just starting to turn golden. Deglaze the pan with the chicken stock and reduce by half. Chop the chicken into bite-sized chunks and add to the pan. Finely chop the herbs and add them along with the cream. Make a slurry with the cornstarch and cold water and add to the pan. Bring to a boil until it starts to thicken. Taste the mixture and check if the seasoning needs to be adjusted. If it is good, remove the pan from the heat and allow the mixture to cool.
After the filling has cooled, strain the liquid off using a mesh strainer and set aside to serve with the cooked tart.
Remove your tart shell from the fridge and add the filling. Make the lattice with the leeks using the following steps:
Place 1/2 of the leeks vertically across the top of the tart. Fold every other leek back towards you in half at the centre. Place the first horizontal leek on top of the remaining leeks and fold back the leeks you had brought towards you. For the next row, fold back the opposite leeks toward you and place the second horizontal leek on top of the remaining leeks. Return the folded leeks to their flat position and repeat steps 2-4 until you reach the edge of the tart. Rotate the tart 180 degrees and go back to step 2. Trim any excess leek with a pair of kitchen sheers and brush the leek with some olive oil. Fold the remaining pie dough over, pinching it together roughly as you go. Brush the crust with the egg wash and garnish with coarse sea salt.
Place in the oven and cook until the crust is golden brown, 20 - 30 minutes.
Serve with reserved sauce and enjoy!
Recipe is published here
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