Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 leeks, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 2 large eggs
- 1/2 cup grated reblochon cheese
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 pre-made pie crust on a lightly floured surface until it is about 1/8 inch thick. Place the crust into the tart pan and trim the edges. Prick the bottom of the crust with a fork and line it with parchment paper. Fill the crust with pie weights or dried beans.
3. Bake the crust for 10 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes until the crust is lightly golden. Remove from the oven and set aside.
4. In a large skillet, melt the butter over medium heat. Add the sliced leeks, salt, and pepper. Cook for 10-12 minutes, stirring occasionally, until the leeks are soft and lightly browned.
5. In a small bowl, whisk together the heavy cream and eggs.
6. Spread the cooked leeks evenly over the bottom of the pre-baked crust. Pour the egg mixture over the leeks.
7. Sprinkle the grated reblochon cheese over the top of the tart.
8. Bake the tart for 25-30 minutes, until the filling is set and the cheese is melted and lightly browned.
9. Remove the tart from the oven and let it cool for 5-10 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: 320
Fat: 24g
Saturated Fat: 13g
Cholesterol: 135mg
Sodium: 375mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 2g
Protein: 9g
Substitutions for ingredients:
- Instead of pre-made pie crust, you can make your own crust from scratch.
- Instead of reblochon cheese, you can use brie or camembert cheese.
Variations:
- Add cooked bacon or ham to the leek mixture for a meatier tart.
- Add sliced mushrooms to the leek mixture for extra flavor and texture.
- Use puff pastry instead of pie crust for a flakier crust.
Tips and tricks:
- Be 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.
- Serve the tart warm or at room temperature.
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 warmed through.
Presentation ideas:
- Serve the tart on a platter with a garnish of fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme.
Pairings:
- Serve the tart with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted asparagus or Brussels sprouts
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 leeks thoroughly to prevent any foodborne illness.
Food history:
- Reblochon cheese is a soft, washed-rind cheese that originated in the French Alps.
Flavor profiles:
- The tart has a creamy and savory flavor from the leeks and cheese.
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: French