Caramelized Leek & Onion Tart

Following the classic strategy outlined in this blog post, I made a double batch of pie crust the other weekend for a mixed berry sweet pie and a savory dinner pie as well. For the savory one, I wanted to taste-test our leeks -- which are making their comeback on the farm after not growing them for a few years. I served this tart at a cookout, where it was quite at home in a very veggie-heavy spread.

Pie Crust double-batch (you only need one for the tart, so half this or make something sweet!)
From Mark Bittman's How to Cook Everything
2 c flour
1 c cold butter, cubed
Pulse in food processor, add a dribble of ice water until it comes together

Chill until firm

For the filling:
1 bunch leeks, sliced super-thin
1 bunch Ailsa Craig fresh onions, sliced super-thin
Salt
Pinch sugar if you feel you need it
fresh herbs to taste (I used a little thyme)
soft cheese of your choice (I had an herbed fresh yogurt cheese gifted to me by a friend, but Caromont Chevre would be on-point!)

Sauté the alliums as low and slow as you can bear. This process might take up to 40 minutes or more. I did it while I was multitasking in the kitchen. Towards the end of cooking, add in the fresh herbs. Once it's done, roll out the crust and either press into a tart pan or lay free-form on a sheet tray. Layer in the cheese first, then the caramelized alliums. If your tart is free-form, fold up the edges to make a little crusty border. Bake 20-30 minutes in a 375 degree oven or until the crust is golden brown