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1
Sift the flour in the bowl of a stand mixer. Add the salt and the butter. Using the paddle attachment, mix at speed 2 until the butter is incorporated.
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2
Add the egg and keep mixing, about 1 more minute.
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3
Add the water and mix until you get a crumbled dough, about another minute.
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4
Scrape the dough onto a clean work surface. Make a ball with it using your hands. Flatten it to make a thin disc. Cover with plastic wrap and refrigerate for a minimum of 1 hour.
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5
Preheat the oven to 375 F.
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6
On a floured surface, roll the dough until you have a 12 inch diameter circle. Place the dough in a 9-inch tart pan and crimp the edges
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7
Place a round of parchment paper inside the shell and cover with pie weights. Bake for 15 minutes, until lightly golden.
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8
Preheat the oven to 375 F.
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9
Heat the olive oil in a medium skillet and add the leeks and the shallots. Cook over medium heat for 10 minutes, until very soft.
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10
In a medium bowl, beat the eggs. Add the cream, mustard, nutmeg, salt and pepper. Whisk until blended, about 30 seconds.
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11
Spread the leeks and shallots over the tart shell using a spatula to level. Pour the cream and egg mixture over. Sprinkle with the goat cheese.
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12
Bake for 35 minutes, until golden.
