Ingredients with Measurements:
- 1 pre-made pie crust
- 2 large leeks, thinly sliced
- 2 tablespoons unsalted butter
- 1 cup grated Metsovone cheese
- 4 eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust on a lightly floured surface until it is about 1/8 inch thick. Transfer the crust to the tart pan and press it into the bottom and sides. Trim the edges 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 10 minutes, then remove the parchment paper and weights and bake for an additional 5 minutes, or until lightly golden. Remove from the oven and let cool.
4. In a large skillet, melt the butter over medium heat. Add the sliced leeks and sauté until they are soft and lightly browned, about 10 minutes. Remove from heat and let cool.
5. In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper. Stir in the grated Metsovone cheese and the cooled leeks.
6. Pour the egg mixture into the cooled tart crust and bake for 30-35 minutes, or until the filling is set and lightly golden on top.
7. Remove from the oven and let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 357
Fat: 28g
Carbohydrates: 14g
Protein: 12g
Sodium: 414mg
Sugar: 2g
Substitutions for ingredients:
- Metsovone cheese can be substituted with smoked Gouda or cheddar 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 feta or goat cheese, for a different flavor profile.
Tips and tricks:
- Make sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- Use a sharp knife to slice the tart for clean, even slices.
- 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 or a drizzle of balsamic glaze.
Garnishes:
Garnish with fresh herbs, such as thyme or parsley, or a sprinkle of paprika.
Pairings:
Pair with a crisp green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted asparagus or Brussels sprouts
- Garlic mashed potatoes
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake for an additional 5-10 minutes or until set.
Food safety advice:
Make sure to cook the tart until the filling is set and the internal temperature reaches 160°F (71°C) to ensure it is safe to eat.
Food history:
Metsovone cheese is a smoked cheese from the Greek town of Metsovo, located in the Epirus region. It is made from cow's milk and has a distinctive smoky flavor.
Flavor profiles:
The tart has a rich and savory flavor from the Metsovone cheese and leeks, with a buttery and flaky crust.
Serving suggestions:
Serve the tart as a main dish for lunch or dinner, or as a savory appetizer for a party or gathering.
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Region: Greek