Ingredients with Measurements:
- 1 sheet of frozen puff pastry, thawed
- 2 leeks, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 can of Erbswurst soup (7 oz)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Roll out the puff pastry on a lightly floured surface to fit the tart pan. Press the pastry into the pan and trim the edges.
3. In a large skillet, heat the olive oil and butter over medium heat. Add the sliced leeks and cook until softened, about 5 minutes. Season with salt, pepper, and thyme.
4. In a medium saucepan, heat the Erbswurst soup and heavy cream over low heat until the soup is melted and the mixture is smooth.
5. Pour the Erbswurst mixture over the leeks in the skillet and stir to combine. Remove from heat.
6. Pour the Erbswurst mixture into the prepared tart shell. Sprinkle the grated Parmesan cheese over the top.
7. Brush the edges of the pastry with the beaten egg.
8. Bake the tart for 25-30 minutes, or until the pastry is golden brown and the filling is set.
9. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
400°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 24g
Saturated Fat: 10g
Cholesterol: 75mg
Sodium: 700mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 2g
Protein: 7g
Substitutions for ingredients:
- Instead of leeks, you can use onions or shallots.
- Instead of Erbswurst soup, you can use split pea soup or lentil soup.
Variations:
- Add cooked bacon or ham to the filling for a meatier version.
- Top the tart with sliced tomatoes before baking for a colorful twist.
- Use different herbs, such as rosemary or oregano, to flavor the filling.
Tips and tricks:
- Make sure to thaw the puff pastry according to package instructions before using.
- Blind bake the pastry for 10 minutes before adding the filling to prevent a soggy bottom.
- Use a sharp knife to slice the tart cleanly.
Storage instructions:
Store 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 sprinkle of fresh herbs, such as parsley or chives.
Garnishes:
Garnish the tart with a dollop of sour cream or crème fraîche.
Pairings:
Pair the tart with a green salad dressed with a vinaigrette.
Suggested side dishes:
Serve the tart with roasted vegetables, such as carrots or Brussels sprouts.
Troubleshooting advice:
- If the pastry is not browning evenly, rotate the tart pan halfway through baking.
- If the filling is too runny, cook it for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the tart to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Erbswurst soup is a traditional German soup made with dried peas, bacon, and spices. It was invented in the 19th century as a portable food for soldiers.
Flavor profiles:
The tart has a savory, creamy filling with a buttery, flaky pastry crust.
Serving suggestions:
Serve the tart as a main course for lunch or dinner.
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Region: German