Savory > Tart > Vegetable Tarts

Alpine Bistort and Leek Tart Recipe

Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 2 tablespoons olive oil
- 2 leeks, white and light green parts only, sliced
- 1/2 cup Alpine Bistort leaves, chopped
- 3 eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg

Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
- Pie weights or dried beans

Step-by-step instructions:

1. In a large bowl, whisk together flour and salt. Add cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

2. Gradually add ice water, mixing until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3. Preheat the oven to 375°F.

4. On a lightly floured surface, roll out the dough into a circle that's about 12 inches in diameter. Transfer the dough to the tart pan and press it into the bottom and sides. Trim the edges and prick the bottom with a fork.

5. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes, or until the crust is lightly golden.

6. While the crust is baking, heat olive oil in a large skillet over medium heat. Add sliced leeks and cook until softened, about 5 minutes.

7. In a medium bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg. Stir in chopped Alpine Bistort leaves and cooked leeks.

8. Pour the egg mixture into the pre-baked crust and bake for 25-30 minutes, or until the filling is set and lightly golden.

9. Let the tart cool for a few minutes before slicing and serving.


Time:
Preparation time: 45 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories: 365
Fat: 28g
Saturated Fat: 16g
Cholesterol: 174mg
Sodium: 377mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 2g
Protein: 7g

Substitutions for ingredients:
- You can use regular spinach or Swiss chard instead of Alpine Bistort.
- You can use regular pie crust instead of making your own.

Variations:
- Add some crumbled bacon or cooked ham to the filling for extra flavor.
- Use different herbs or spices to season the filling, such as thyme, rosemary, or cumin.

Tips and tricks:
- Make sure the butter is cold when you're making the crust, as this will help create a flaky texture.
- Blind-baking the crust before adding the filling will help prevent it from getting soggy.
- You can make the crust and filling ahead of time and assemble the tart just before baking.

Storage instructions:
Store leftover tart in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat individual slices in the microwave or oven until warmed through.

Presentation ideas:
Serve the tart on a platter or cutting board and garnish with fresh herbs or sliced leeks.

Garnishes:
Fresh herbs, sliced leeks, or a dollop of sour cream.

Pairings:
This tart pairs well with a light salad or soup, such as a mixed greens salad or tomato soup.

Suggested side dishes:
Roasted vegetables, such as carrots or Brussels sprouts, or a side of crusty bread.

Troubleshooting advice:
- If the crust is too crumbly, add a little more ice water until it comes together.
- If the filling is not setting, bake the tart for a few more minutes until it's firm.

Food safety advice:
Make sure to cook the tart until the filling is set and the internal temperature reaches 160°F to ensure it's safe to eat.

Food history:
Alpine Bistort is a wild herb that grows in the Alps and is commonly used in traditional Swiss cuisine.

Flavor profiles:
This tart has a buttery, flaky crust and a creamy, savory filling with a hint of nutmeg.

Serving suggestions:
Serve this tart as a main dish for lunch or dinner, or as an appetizer for a party or gathering.

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Taste: Savory, Herby, Earthy, Aromatic, Tangy