Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup of chopped sea bluebells
- 2 leeks, chopped
- 3 eggs
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- 9-inch tart pan
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and place it into the tart pan. Trim the edges and prick the bottom with a fork.
3. In a skillet, sauté the chopped leeks until they are soft and translucent.
4. Add the chopped sea bluebells to the skillet and sauté for an additional 2-3 minutes.
5. In a mixing bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, salt, and pepper.
6. Pour the egg mixture into the tart pan over the leeks and sea bluebells.
7. Place the tart pan on a baking sheet and bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
8. Remove the tart from the oven and let it cool for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 310
Fat: 23g
Carbohydrates: 16g
Protein: 9g
Sodium: 360mg
Sugar: 2g
Substitutions for ingredients:
- Sea bluebells can be substituted with spinach or kale.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with any other hard cheese.
Variations:
- Add cooked bacon or ham to the filling for a meatier version.
- Use a different type of cheese, such as cheddar or Gruyere.
- Add herbs, such as thyme or rosemary, to the filling for extra flavor.
Tips and tricks:
- Blind bake the crust for 10 minutes before adding the filling to prevent it from getting soggy.
- Use a sharp knife to cut the tart into clean slices.
- 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 the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the tart on a platter with fresh herbs and sliced lemons for garnish.
Garnishes:
- Fresh herbs, such as parsley or chives.
- Sliced lemons or cherry tomatoes.
Pairings:
- Serve the tart with a side salad or roasted vegetables for a complete meal.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed greens salad with a lemon vinaigrette.
- Roasted asparagus or Brussels sprouts.
Troubleshooting advice:
- If the crust is browning too quickly, cover it with foil to prevent burning.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to thoroughly clean the sea bluebells and leeks before using them in the recipe.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Sea bluebells are a type of seaweed that are commonly used in Japanese cuisine.
- Leeks have been cultivated for thousands of years and were a staple in ancient Egyptian and Roman diets.
Flavor profiles:
- The sea bluebells add a salty, umami flavor to the tart, while the leeks add a mild onion flavor.
- The Parmesan cheese adds a nutty, savory flavor to the filling.
Serving suggestions:
- Serve the tart as a light lunch or dinner option.
- This tart would also be a great addition to a brunch spread.
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