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 cup grated provolone cheese
- 1/2 cup ricotta cheese
- 2 eggs
- 1/4 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. In a large bowl, whisk together flour and salt. Add chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F. Roll out the chilled dough on a floured surface and transfer it to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and sides of the pan and trim any excess dough.
4. Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights and bake for an additional 10 minutes, or until the crust is lightly golden. Set aside to cool.
5. In a skillet, heat olive oil over medium heat. Add sliced leeks and sauté until softened, about 5 minutes. Set aside to cool.
6. In a bowl, whisk together grated provolone cheese, ricotta cheese, eggs, heavy cream, salt, and pepper.
7. Spread the sautéed leeks over the bottom of the cooled tart shell. Pour the cheese mixture over the leeks.
8. Bake the tart for 30-35 minutes, or until the filling is set and lightly golden. Let the tart cool for at least 10 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 397
Fat: 29g
Saturated Fat: 17g
Cholesterol: 150mg
Sodium: 459mg
Carbohydrates: 21g
Fiber: 1g
Sugar: 1g
Protein: 14g
Substitutions for ingredients:
- Instead of provolone cheese, you can use any other type of grated cheese such as cheddar, gouda, or gruyere.
- Instead of leeks, you can use onions or shallots.
Variations:
- Add cooked bacon or ham to the filling for a meatier version.
- Add chopped herbs such as thyme or rosemary to the filling for extra flavor.
- Use a gluten-free flour blend to make the crust gluten-free.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the flour mixture to ensure a flaky crust.
- Blind-bake the crust before adding the filling to prevent a soggy bottom.
- Let the tart cool for at least 10 minutes before slicing 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 sprinkle of chopped herbs on top.
Garnishes:
Garnish the tart with a few slices of fresh leeks.
Pairings:
Serve the tart with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with balsamic glaze
- Grilled asparagus with lemon and parmesan
Troubleshooting advice:
- If the crust is too crumbly, add a little more ice water until it comes together.
- If the filling is too runny, bake the tart for a few more minutes until it sets.
Food safety advice:
Make sure to cook the tart until the filling is set and the internal temperature reaches 165°F to ensure it is safe to eat.
Food history:
The tart originated in France and has been a popular dish in French cuisine for centuries.
Flavor profiles:
The tart has a buttery and flaky crust with a creamy and cheesy filling. The leeks add a sweet and slightly oniony flavor.
Serving suggestions:
Serve the tart as a main dish for lunch or dinner.
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Region: Italian