Ingredients with Measurements:
- 1 pre-made pie crust
- 2 large leeks, white and light green parts only, thinly sliced
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 3 large eggs
- 1 cup heavy cream
- 1/4 teaspoon ground nutmeg
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 to fit the tart pan. Transfer the crust to the pan and press it into the bottom and sides. Trim the excess dough and prick the bottom with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans.
3. Bake the crust for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes.
4. While the crust is baking, melt the butter in a large skillet over medium heat. Add the leeks, salt, and pepper and cook, stirring occasionally, until the leeks are soft and lightly browned, about 10 minutes.
5. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg.
6. Spread the leeks evenly over the bottom of the baked crust. Sprinkle the Gruyere and Parmesan cheeses over the leeks.
7. Pour the egg mixture over the cheese and leeks.
8. Bake the tart for 30-35 minutes, or until the filling is set and the top is golden brown.
9. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 31g
Saturated Fat: 18g
Cholesterol: 195mg
Sodium: 540mg
Carbohydrates: 19g
Fiber: 1g
Sugar: 2g
Protein: 13g
Substitutions for ingredients:
- Instead of Gruyere cheese, you can use Swiss or Emmental cheese.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- Add cooked bacon or ham to the leek mixture.
- Use a different type of cheese, such as cheddar or goat cheese.
- Add chopped fresh herbs, such as thyme or parsley, to the egg mixture.
Tips and tricks:
- Make sure to slice the leeks thinly so they cook evenly.
- If the crust starts to brown too much during baking, cover the edges with foil.
- Let the tart cool for a few minutes before slicing to make it easier to cut.
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 or cake stand. Garnish with fresh herbs, such as thyme or parsley.
Garnishes:
Fresh herbs, such as thyme or parsley.
Pairings:
Serve the tart with a green salad or roasted vegetables.
Suggested side dishes:
Green salad or roasted vegetables.
Troubleshooting advice:
- If the crust is too hard, try reducing the baking time or adding a tablespoon of water to the dough.
- If the filling is too runny, try baking the tart for a few more minutes or increasing the oven temperature.
Food safety advice:
Make sure to wash the leeks thoroughly before slicing and cooking.
Food history:
Tarts have been a popular dish in Europe since the Middle Ages. The combination of leeks and cheese is a classic French flavor pairing.
Flavor profiles:
Savory, cheesy, slightly sweet from the leeks.
Serving suggestions:
Serve the tart as a main dish for lunch or dinner, or as an appetizer for a party.
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Region: British