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1
Mix flour and salt in large bowl.
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2
Make well in center of flour mixture.
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3
Add egg and oil to well.
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4
Pour melted butter and milk into well.
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5
Mix ingredients in well, gradually incorporating flour until dough forms.
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6
Turn dough out onto floured surface and knead until smooth, about 10 minutes.
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7
Form into ball.
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8
Wrap in kitchen towel; let stand at room temperature 2 hours.
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9
Combine leeks and oil in large nonstick skillet.
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10
Cover and cook over medium-low heat until leeks are tender but not brown, stirring frequently, about 15 minutes.
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11
Stir in red onion and green onions.
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12
Saute uncovered until all onions are very tender, about 25 minutes longer.
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13
Season with salt and pepper.
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14
Cool.
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15
Mix in egg, then Taleggio cheese.
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16
Preheat oven to 375F.
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17
Roll out dough on floured surface, forming 13-inch round.
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18
Transfer to large rimless baking sheet.
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19
Fold outer 1 inch of dough over, forming double-thick rim.
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20
Spread topping evenly over crust.
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21
Bake tart 10 minutes.
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22
Sprinkle Parmesan over.
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23
Bake until crust is golden, about 15 minutes longer.
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24
Cut into wedges.
