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1
Position a rack in the center of the oven and preheat the oven to 350 degrees F.
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2
Liberally butter a 9-inch tart pan with a removable base.
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3
For the crust: In a food processor, combine the flours, parsley, thyme and 1/2 teaspoon salt 1/4 teaspoon pepper.
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4
Pulse to combine.
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5
Add the butter and pulse until the mixture forms a coarse meal.
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6
With the motor running, gradually add the ice water and process until the mixture forms a ball.
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7
Form the dough into a disc and wrap in plastic wrap.
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8
Refrigerate for 20 minutes.
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9
On a lightly floured work surface, roll out the dough into a 10-inch round.
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10
Place the dough in the prepared pan and trim any excess dough from the top of the pan.
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11
Using a fork, prick the dough all over and bake for 12 minutes.
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12
Let the crust cool for 15 minutes.
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13
For the filling: In a medium skillet, heat the olive oil over medium-high heat.
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14
Add the leeks and cook, stirring frequently, until softened, about 3 minutes.
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15
Add the arugula and cook until wilted, about 2 minutes.
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16
Spoon the leek mixture over the crust.
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17
Sprinkle the goat cheese and smoked salmon on top.
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18
In a medium bowl, whisk together the eggs, 1 teaspoon salt and 1/2 teaspoon pepper until frothy.
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19
Pour the egg mixture over the filling.
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20
Place the tart pan on a baking sheet and bake until the filling has set and the cheese begins to brown, 35 to 40 minutes.
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21
Cool for 30 minutes, then remove the sides and base of the tart pan.
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22
Cut the tart into wedges.
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23
Serve warm or chilled.
