Savory Tarts > Swiss

Luzerner Rahmkäse and Leek Tart Recipe

Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 leeks, white and light green parts only, thinly sliced
- 1 cup grated Luzerner Rahmkäse cheese
- 1 cup heavy cream
- 3 large eggs
- 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 to fit the tart pan. Place the crust in the pan and press it firmly against the bottom and sides. Trim the excess dough.

3. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.

4. Remove the weights and parchment paper and bake for an additional 5 minutes, until the crust is lightly golden. Remove from the oven and let cool.

5. In a large skillet, melt the butter over medium heat. Add the leeks and cook, stirring occasionally, until softened, about 5 minutes.

6. In a medium bowl, whisk together the grated Luzerner Rahmkäse cheese, heavy cream, eggs, salt, and black pepper.

7. Spread the cooked leeks evenly over the bottom of the cooled crust. Pour the cheese mixture over the leeks.

8. Bake for 30-35 minutes, 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: 50-60 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories: 361
Fat: 29g
Saturated Fat: 16g
Cholesterol: 170mg
Sodium: 424mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 2g
Protein: 10g

Substitutions for ingredients:
- Luzerner Rahmkäse cheese can be substituted with Gruyere or Emmental cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Leeks can be substituted with onions or shallots.

Variations:
- Add cooked bacon or ham to the filling for a meatier version.
- Add chopped fresh herbs such as thyme or parsley to the filling for extra flavor.
- Use a different type of cheese such as cheddar or goat cheese.

Tips and tricks:
- Be sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- To prevent the crust from getting too brown, cover the edges with foil or a pie shield.
- Let the tart cool for at least 10 minutes before slicing to allow the filling to set.

Storage instructions:
- Store leftover tart in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat individual slices in the microwave or oven until heated through.

Presentation ideas:
- Serve the tart on a platter with a sprinkle of chopped fresh herbs on top.
- Garnish with thinly sliced leeks or a dollop of sour cream.

Garnishes:
- Chopped fresh herbs such as thyme or parsley
- Thinly sliced leeks
- Sour cream

Pairings:
- Serve with a side salad of mixed greens and a vinaigrette dressing.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted vegetables such as asparagus or Brussels sprouts
- Garlic bread or crusty bread

Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of water at a time until it comes together.
- If the filling is too runny, bake for an additional 5-10 minutes until set.

Food safety advice:
- Be sure to cook the tart until the filling is set and the top is golden brown to ensure that it is fully cooked.

Food history:
- Luzerner Rahmkäse is a Swiss cheese that is known for its creamy texture and nutty flavor. It is often used in traditional Swiss dishes such as fondue and raclette.

Flavor profiles:
- Creamy, nutty, savory

Serving suggestions:
- Serve the tart as a main dish for lunch or dinner, or as an appetizer for a party or gathering.

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Region: Swiss

Taste: Creamy, Savory, Tangy, Rich, Aromatic