almost vegetable tart

I LOVE Cook's Illustrated, but you have to have some time on your hands, which tonight I did. I am so glad I attempted this recipe because IT IS AMAZING!!!

I made really good vegetable tart, literally that's what they call it in the magazine and they are not kidding it is really good.

I read through the recipe a few weeks ago and it sounded time consuming but I've never made a tart like this so I wanted to try it. Tonight, after the dough was made I was a little less enthusiastic about all the steps but I already started and I can't say enough times how glad I am that I finished this meal. The filling is so good I wanted to just eat it right out of the bowl, and I may have taken a few extra bites, ok maybe more then a few.

So, thanks to my digestive system I had to substitute a few things.

1. I use earth balance butter because it's lactose free. But, it's not as inexpensive as regular butter so I try to use it sparingly.  So, instead of 10 tablespoons of butter try 5 tbsp butter, 5 tbsp vegetable shortening. 
2. creme fraiche = death to my stomach, but I have been substituting plain Greek yogurt and it works like majic
3. Gorgonzola is definitely made with cow's milk but it is salty and has a very strong flavor like Feta. Trade Feta for Gorgonzola and you are in business. 
4. Last thing, not a substitution, I didn't use as many mushrooms as the recipe called for because the husband is not excited about mushrooms. Since there would not have been as much filling I diced 3 small boneless, skinless chicken breasts and cooked then in the pan after the leeks were removed.  One cooked I added them to the rest of the filling.

This is not a circle, but it still worked.

This was not a big enough piece, not going to lie. I ate TWO pieces this size and thanks to Cook's Illustrated I'm going running tomorrow... really far.

Thanks for stopping by, happy eating!