Pâte Brisée crust:
1.5 cups flour
10 tbs cold, unsalted butter, cubed
1/2 tbs salt
~1/3 cup water
Pulse flour, salt, and butter 5-6 times in food processor, then trickle in ice water and pulse until just starting to come together. Turn out onto smooth surface, smear by hand and roll into a ball, touching as little as possible. Cover and refrigerate 1 hr.
4 leeks, white and light green parts sliced (substitute 4 medium shallots)
4 potatoes, sliced thin
6 oz goat cheese
1/2 lb chanterelles, diced and cooked (substitute other earthy ‘shrooms)
4 tablespoons butter
Honey
Salt, pepper
Melt butter in cast iron skillet on stovetop. Drizzle in some honey and let it caramelize slightly, stirring constantly. Arrange leeks on skillet, drizzle with more honey, caramelize at low heat for 5-10 minutes. Arrange potato slices, chanterelles, 3 oz goat cheese, and drizzled honey in layers. Salt and pepper. Cook for 5-10 mins at low heat. Preheat oven to 425.
Roll out crust into circle about 1" wider than skillet. Place crust on top of items in skillet, tucking the edges under. Cut a few slits into the crust. Bake for 25-30 minutes or until crust is light golden brown. Remove from oven and let stand 5-10 minutes. Hold large plate on top of skillet and flip with conviction. Move any toppings stuck to skillet back onto tarte. Dot top with remaining 3 oz goat cheese and drizzle with honey. Serve warm :)