Ingredients with Measurements:
- 1 sheet of puff pastry
- 2 large leeks, sliced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 cup brandade (salt cod puree)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1 egg, beaten
Special Equipment Needed:
- 9-inch tart pan
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. Roll out the puff pastry on a floured surface to fit the tart pan. Place the pastry into the tart pan and trim the edges.
3. In a skillet, heat the olive oil over medium heat. Add the leeks and garlic and sauté until the leeks are tender, about 5 minutes.
4. In a mixing bowl, combine the brandade, heavy cream, Parmesan cheese, and black pepper. Mix well.
5. Spread the leek mixture onto the bottom of the tart shell.
6. Pour the brandade mixture over the leeks.
7. Brush the edges of the pastry with the beaten egg.
8. Bake for 25-30 minutes, or until the pastry is golden brown.
9. Let the tart cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
Serves 6-8 people.
Nutritional information:
Calories: 360
Fat: 25g
Carbohydrates: 22g
Protein: 12g
Sodium: 420mg
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust.
- Heavy cream can be substituted with half-and-half or milk.
- Parmesan cheese can be substituted with any hard cheese.
Variations:
- Add sliced tomatoes on top of the brandade mixture before baking.
- Add chopped fresh herbs, such as parsley or thyme, to the brandade mixture.
- Use spinach instead of leeks.
Tips and Tricks:
- Make sure to sauté the leeks until they are tender before adding them to the tart.
- Brushing the edges of the pastry with egg will give it a nice golden brown color.
- Let the tart cool for a few minutes before serving to allow the filling to set.
Storage Instructions:
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the tart in a 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the tart on a platter with a garnish of fresh herbs.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested Side Dishes:
- Mixed greens salad with a vinaigrette dressing.
- Roasted carrots and Brussels sprouts.
Troubleshooting Advice:
- If the pastry is not browning evenly, rotate the tart in the oven halfway through baking.
- If the filling is too runny, add more brandade to the mixture.
Food Safety Advice:
- Make sure to cook the tart to an internal temperature of 165°F to ensure that it is safe to eat.
- Store any leftover tart in the refrigerator and consume within 3 days.
Food History:
Brandade is a traditional French dish made with salt cod and olive oil. It originated in the region of Languedoc in the south of France.
Flavor Profiles:
This tart has a creamy and savory flavor with a hint of sweetness from the leeks.
Serving Suggestions:
Serve the tart as a main dish for lunch or dinner. It can also be served as an appetizer or as part of a brunch spread.
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Region: French