Confit leek, hazelnut and goat's cheese tartlet

As part of our new Recette de Chef series to promote our local gastronomy, Marché Jean-Talon in collaboration with the Casavant team presents their new favourite dish: tartelette with preserved leeks, mornay sauce with goat cheese, hazelnuts and dried fruit.
A great recipe featuring seasonal ingredients you can find at the Market - make it with family and friends to celebrate the New Year.
Ingredients
Short pastry
- 180 g unsalted butter
- 90 ml cold water
- 1⁄4 tea spoon salt
Mornay sauce with goat's cheese
- 60 g of flour
- 60 g unsalted butter
- 1 litre milk 3.25%
- 300 g goat's cheese of your choice, nutmeg, salt, pepper
Confit leeks
- 1 leek per tart
- Olive oil
- Herbs (garlic, thyme, bay leaf) and salt
- Dried fruit (apricots, cranberries, currants in small cubes)
- Roasted and chopped hazelnuts
Preparation
Short pastry
- Mix the flour and salt in a large bowl. Cut the butter into small cubes and stir into the flour/salt mixture.
- Roll out the tart until it is about 2-3mm thick and then prick the tart to ensure it is cooked through. Butter the tart moulds and place the tarts in the moulds.
- Bake with a weight on top to prevent the tart from puffing up, 20 min - 375 degrees Celsius.
Mornay sauce with goat's cheese
- Make a roux in a saucepan (melt the butter, add the flour off the heat, mix well and cook for about 1 min over a medium heat, stirring).
Add the hot milk to the pan and keep the heat on low/medium. Whisk in the sauce and stir until the béchamel thickens. Stir in the goat's cheese. When smooth, add salt, pepper and nutmeg to taste.
Preserved leeks and garnishes
- Remove the green part of the leek and the first two layers, which are too fibrous and will never become tender.
- Cut the white of the leek into 1-inch slices and place in an ovenproof pot or frying pan.
- Season the leeks with salt, add olive oil until the leeks are almost submerged and add herbs to taste such as garlic, thyme and bay leaves.
- Bake for 30-50 minutes at 375 degrees Celsius. When cooked through, remove the leeks from the fat to cool.
- Roast blanched hazelnuts for 12 minutes at 375 celsius, then crush (place in a sturdy ziploc and tap with a hammer).
- Cut dried apricots and cranberries into small cubes, and mix equally with currants to make a dehydrated fruit mix.
- Using the first layers of leek, cut into fine Julienne strips and fry at 325 in canola oil until golden brown.
- Remove from oil and place the Juliennes of leeks on brown paper or kitchen towel to remove excess oil. Add salt on top while they dry.
assembly
- Put the goat's cheese sauce in the base of the tart, then place the leeks in the tart with a little fleur de sel.
- Place the tart in the oven until hot. When hot, add the dried fruit and crushed hazelnuts on top of the leeks.
- Cover with more goat's cheese sauce and garnis with more berries and hazelnuts for decoration. Add a small pile of fried leeks on top with herbs of your choice such as chervil.