Ingredients with Measurements:
- 1 pre-made pie crust
- 2 cups of chickweed, washed and chopped
- 2 leeks, washed and sliced
- 1 cup of heavy cream
- 3 eggs
- 1/2 cup of grated Parmesan cheese
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
Special Equipment Needed:
- 9-inch tart pan
- Mixing bowl
- Whisk
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and place it in the tart pan. Trim the edges and prick the bottom with a fork. Set aside.
3. In a mixing bowl, whisk together the heavy cream, eggs, Parmesan cheese, salt, and black pepper.
4. Add the chopped chickweed and sliced leeks to the mixing bowl and stir until well combined.
5. Pour the mixture into the prepared tart crust.
6. Bake the tart for 35-40 minutes, or until the filling is set and the crust is golden brown.
7. Remove the tart from the oven and let it cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 280
Fat: 20g
Carbohydrates: 15g
Protein: 9g
Sodium: 320mg
Sugar: 2g
Substitutions for ingredients:
- Chickweed can be substituted with spinach or arugula.
- Leeks can be substituted with onions or shallots.
- Heavy cream can be substituted with half-and-half or milk.
- Parmesan cheese can be substituted with any type of grated cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use a different type of cheese, such as cheddar or feta.
- Add herbs like thyme or rosemary for extra flavor.
Tips and Tricks:
- Make sure to wash the chickweed and leeks thoroughly before using.
- Blind bake the crust for 10 minutes before adding the filling to prevent a soggy bottom.
- Let the tart cool for 10 minutes before slicing to prevent the filling from spilling out.
Storage Instructions:
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the tart on a platter with a sprinkle of chopped herbs or a drizzle of balsamic glaze.
Garnishes:
Garnish with fresh herbs like parsley or chives.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested Side Dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted carrots and Brussels sprouts
- Grilled asparagus
Troubleshooting Advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to wash all produce before using.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
Tarts have been a popular dish in Europe since medieval times. They were often filled with meat, vegetables, or fruit.
Flavor Profiles:
The chickweed and leek tart has a savory and slightly earthy flavor from the vegetables, with a creamy and slightly tangy taste from the Parmesan cheese.
Serving Suggestions:
Serve the tart as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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