Belgian Leek Tart with aged Goat Cheese Recipe

• Filling:
• 1/2 cup whole milk
• 1/2 cup heavy whipping cream
• 1 large egg
• 1 large egg yolk
• 1/4 teaspoon salt
• 1/2 cup crumbled aged goat cheese (such as Bûcheron), rind trimmed
• 1 1/2 cups Leek Confit
• Leek Confit:
• 1/4 cup (1/2 stick) unsalted butter
• 4 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4-inch-thick slices (about 5 cups)
• 2 tablespoons water
• 1/2 teaspoon salt

Directions