Leek tart recipe
Leek Tart recipe
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♼ Recipe origin is unknown.
Ingredients
| For the shortcrust pastry: | |
| 200 g | flour |
| 1 tsp | baking powder (heaped) |
| 1 | egg |
| 2 tbsp | water |
| 100 g | butter |
| 1 pinch(es) | salt |
| For the topping: | |
| 1.2 kg | leek |
| 1 tbsp | butter |
| 100 g | cheese, grated |
| 3 | eggs |
| 250 g | Crème fraîche or sour cream |
| salt | |
| 1 pinch(es) | ground nutmeg |
| 1 pinch(es) | cinnamon |
Instructions
Knead together the ingredients for the pastry. Form to a ball, wrap into cling film and place in the fridge to cool for 30 minutes.
Halve the leek lengthwise, then cut in slices. Heat the butter and cook the leek covered for 3-4 minutes, then allow to cool completely.
Preheat the oven to 200°C.
Line a spring form (26cm) with the pastry, pulling up the edges for approx. 3 cm and prick the dough several times with a fork.
Mix the eggs with the cheese, condiments and crème fraîche. Fold in the chilled leek. Evenly divide the mixture on the pastry.
Place the baking tray in the preheated oven onto the second rack from the bottom and bake for approximately 45 minutes.
Cut the tart in slices and serve whilst still warm.
Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
328 kcal
Reference: Leek tart recipe
Recipe type: xarchivex
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