Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 large leeks, white and light green parts only, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup grated Pecorino di Montagna cheese
- 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 pre-made pie crust on a lightly floured surface to fit the tart pan. Transfer the crust to the tart pan and press it into the bottom and sides. Trim the edges and prick the bottom of the crust with a fork.
3. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
4. Remove the parchment paper and weights and bake for an additional 5 minutes, or 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 sliced leeks, salt, and pepper. Cook, stirring occasionally, for 10-15 minutes, or until the leeks are softened and lightly browned. Remove from the heat and let cool.
6. In a medium bowl, whisk together the eggs, heavy cream, Pecorino di Montagna cheese, and nutmeg.
7. Spread the cooked leeks evenly over the bottom of the cooled tart crust. Pour the egg mixture over the leeks.
8. Bake the tart for 30-35 minutes, or until the filling is set and lightly golden. Remove from the oven and let 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 per serving: 365
Fat per serving: 28g
Saturated fat per serving: 16g
Carbohydrates per serving: 17g
Fiber per serving: 1g
Protein per serving: 10g
Substitutions for ingredients:
- Instead of Pecorino di Montagna cheese, you can use Parmesan or another hard, salty cheese.
- You can use a homemade pie crust instead of a pre-made one.
- Instead of leeks, you can use onions or shallots.
Variations:
- Add cooked bacon or ham to the filling for a meaty version.
- Use different types of cheese, such as Gruyere or cheddar.
- Add chopped fresh herbs, such as thyme or parsley, to the filling.
Tips and Tricks:
- Be sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- Let the tart cool for a few minutes before slicing to allow the filling to set.
- You can make the tart ahead of time and reheat it in the oven before serving.
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, or until heated through.
Presentation Ideas:
Serve the tart on a platter with a sprinkle of fresh herbs on top.
Garnishes:
Garnish the tart with fresh herbs or a sprinkle of extra grated cheese.
Pairings:
Serve the tart with a simple green salad dressed with vinaigrette.
Suggested Side Dishes:
Roasted vegetables or a side of rice or quinoa would be great with this tart.
Troubleshooting Advice:
If the crust is browning too quickly, cover the edges with foil to prevent burning.
Food Safety Advice:
Be 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:
Tarts have been a popular dish in Europe since the Middle Ages. They were often filled with meat or vegetables and served as a main course or dessert.
Flavor Profiles:
This tart has a savory, cheesy flavor with a hint of sweetness from the leeks.
Serving Suggestions:
This tart makes a great brunch or lunch dish, or serve it as a light dinner with a side salad.
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Region: Italian