Ingredients with Measurements:
- 1 pre-made pie crust
- 2 large leeks, white and light green parts only, sliced
- 2 tablespoons unsalted butter
- 1 cup Kochkäse cheese, crumbled
- 3 large eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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 pie crust on a lightly floured surface and transfer it to the tart pan. Press the crust into the bottom and sides of the pan, trimming any excess dough. Prick the bottom of the crust with a fork and line it with parchment paper. Fill the crust with pie weights or dried beans.
3. Bake the crust for 10 minutes. Remove the parchment paper and weights and bake for an additional 5 minutes, until lightly golden. Set aside to cool.
4. In a large skillet, melt the butter over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
5. In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper. Stir in the crumbled Kochkäse cheese.
6. Spread the cooked leeks evenly over the bottom of the cooled tart crust. Pour the egg and cheese mixture over the leeks.
7. Bake the tart for 30-35 minutes, until the filling is set and the top is lightly golden. Let cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 385
Fat: 30g
Carbohydrates: 19g
Protein: 10g
Sodium: 360mg
Sugar: 2g
Substitutions for ingredients:
- Instead of Kochkäse cheese, you can use any soft, melty cheese such as brie or camembert.
- You can use a homemade pie crust instead of a pre-made one.
Variations:
- Add cooked bacon or ham to the tart for a heartier dish.
- Use different vegetables such as spinach or mushrooms instead of leeks.
Tips and Tricks:
- Make sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- If the crust starts to brown too quickly, cover the edges with foil.
- 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, until heated through.
Presentation Ideas:
Serve the tart on a platter with fresh herbs such as parsley or chives sprinkled on top.
Garnishes:
Fresh herbs such as parsley or chives.
Pairings:
This tart pairs well with a side salad or roasted vegetables.
Suggested Side Dishes:
- Mixed green salad with vinaigrette dressing
- Roasted Brussels sprouts with bacon
- Garlic roasted potatoes
Troubleshooting Advice:
- If the crust is too hard or tough, make sure to not overwork the dough when rolling it out.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food Safety Advice:
Make sure to cook the tart until the filling is set and the top is lightly golden to ensure it is fully cooked.
Food History:
Kochkäse is a German cheese that is made by heating sour milk until the curds separate from the whey. It is then mixed with cream and seasonings to create a soft, spreadable cheese.
Flavor Profiles:
This tart has a creamy, cheesy filling with a slightly sweet and savory flavor from the leeks.
Serving Suggestions:
Serve the tart warm or at room temperature as a main dish or appetizer.
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Region: German