Ingredients with Measurements:
- 1 pre-made pie crust
- 2 leeks, thinly sliced
- 1 tablespoon olive oil
- 1/2 cup Pecorino di Atri cheese, grated
- 3 eggs
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9-inch tart pan
- Rolling pin
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust on a lightly floured surface until it is 1/8 inch thick.
3. Place the pie crust into the tart pan, pressing it into the bottom and up the sides.
4. Prick the bottom of the crust with a fork and line it with parchment paper.
5. Fill the crust with pie weights or dried beans and bake for 10 minutes.
6. Remove the weights and parchment paper and bake for an additional 5 minutes.
7. In a skillet, heat the olive oil over medium heat.
8. Add the sliced leeks and sauté for 5-7 minutes until they are softened.
9. In a bowl, whisk together the eggs, heavy cream, salt, and black pepper.
10. Spread the sautéed leeks evenly over the bottom of the tart crust.
11. Sprinkle the grated Pecorino di Atri cheese over the leeks.
12. Pour the egg mixture over the cheese and leeks.
13. Bake the tart for 25-30 minutes until the filling is set and the crust is golden brown.
14. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 290
Fat: 21g
Saturated Fat: 10g
Cholesterol: 135mg
Sodium: 300mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 2g
Protein: 8g
Substitutions for ingredients:
- Instead of Pecorino di Atri cheese, you can use Parmesan or another hard, salty cheese.
- Instead of leeks, you can use onions or shallots.
Variations:
- Add cooked bacon or ham to the tart for a heartier version.
- Use different cheeses, such as Gruyere or cheddar, for a different flavor profile.
- Add herbs like thyme or rosemary to the egg mixture for extra flavor.
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 cleanly.
- Let the tart cool for a few 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 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 or sliced leeks as a garnish.
Garnishes:
Fresh herbs, sliced leeks, or a sprinkle of extra grated cheese.
Pairings:
Serve the tart with a green salad or roasted vegetables for a complete meal.
Suggested side dishes:
Green salad, roasted vegetables, or a side of fruit.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- 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 internal temperature reaches 160°F to ensure it is safe to eat.
Food history:
Pecorino di Atri is a hard, salty cheese made from sheep's milk in the Abruzzo region of Italy. Leeks are a member of the onion family and have been cultivated for thousands of years.
Flavor profiles:
The tart has a savory, cheesy flavor with a slightly sweet and earthy taste from the leeks.
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: Italian