Ingredients with Measurements:
- 1 sheet of frozen puff pastry, thawed
- 2 tablespoons olive oil
- 2 leeks, white and light green parts only, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 cup crumbled Kefalograviera cheese
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 cup milk
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the puff pastry on a lightly floured surface to fit the tart pan. Line the pan with the pastry and trim the edges. Prick the bottom with a fork and line with parchment paper. Fill with pie weights or dried beans and bake for 10 minutes.
3. Remove the weights and parchment paper and bake for another 5 minutes until the pastry is golden brown. Set aside to cool.
4. In a large skillet, heat the olive oil over medium heat. Add the leeks, salt, pepper, thyme, and oregano. Cook, stirring occasionally, for 10 minutes until the leeks are soft and lightly browned.
5. In a small bowl, whisk together the eggs, heavy cream, and milk. Stir in the Kefalograviera cheese and Parmesan cheese.
6. Spread the leeks evenly over the cooled pastry shell. Pour the egg and cheese mixture over the leeks.
7. Bake for 25-30 minutes until the filling is set and lightly browned.
8. Let the tart cool for 10 minutes before removing from the pan. Serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 24g
Saturated Fat: 11g
Cholesterol: 120mg
Sodium: 490mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 2g
Protein: 9g
Substitutions for ingredients:
- Kefalograviera cheese can be substituted with feta cheese or any other crumbly cheese.
- Leeks can be substituted with onions or shallots.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use different herbs and spices for different flavor profiles.
- Add sliced cherry tomatoes or roasted red peppers for a pop of color.
Tips and tricks:
- Make sure to prick the bottom of the pastry shell with a fork to prevent it from puffing up.
- Blind baking the pastry shell before adding the filling ensures a crisp crust.
- Let the tart cool for a few minutes before slicing to prevent the filling from oozing out.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a 350°F oven for 10-15 minutes until heated through.
Presentation ideas:
Serve on a platter with a sprinkle of fresh herbs or a drizzle of balsamic glaze.
Garnishes:
Fresh herbs, cherry tomatoes, or sliced olives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with Parmesan cheese
- Garlic mashed potatoes
Troubleshooting advice:
- If the pastry shell is not browning evenly, rotate the pan halfway through baking.
- If the filling is not setting, bake for an additional 5-10 minutes until firm.
Food safety advice:
Make sure to cook the leeks thoroughly to prevent any foodborne illnesses.
Food history:
Kefalograviera is a hard cheese made from sheep's milk in Greece. It is commonly used in traditional Greek dishes such as saganaki and spanakopita.
Flavor profiles:
The tart has a savory and slightly tangy flavor from the Kefalograviera cheese and leeks. The pastry shell adds a buttery and flaky texture.
Serving suggestions:
Serve as an appetizer or main dish for brunch or a light lunch.
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Region: Greek