Ingredients with Measurements:
- 1 pre-made pie crust
- 2 cups of sea sandwort, washed and chopped
- 2 leeks, sliced
- 1 tablespoon of olive oil
- 4 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
- Mixing bowl
- Whisk
- Saute pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and fit it into the tart pan. Trim the edges and prick the bottom with a fork. Set aside.
3. In a saute pan, heat the olive oil over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
4. Add the chopped sea sandwort to the pan and cook for an additional 2-3 minutes until wilted. Remove from heat and let cool.
5. In a mixing bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, salt, and pepper.
6. Add the cooled leek and sea sandwort mixture to the egg mixture and stir to combine.
7. Pour the mixture into the prepared pie crust.
8. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
9. Let cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 25g
- Cholesterol: 150mg
- Sodium: 400mg
- Total carbohydrates: 20g
- Protein: 10g
Substitutions for ingredients:
- Sea sandwort 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 hard cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use different vegetables such as mushrooms or asparagus.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork to prevent it from puffing up during baking.
- 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 individual slices in the microwave or oven until heated through.
Presentation ideas:
- Serve the tart on a platter with a garnish of fresh herbs.
Garnishes:
- Fresh herbs such as parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted carrots with thyme
Troubleshooting advice:
- If the crust is browning too quickly, cover it with foil for the remainder of the baking time.
Food safety advice:
- Make sure to wash the sea sandwort thoroughly before using.
Food history:
- Sea sandwort is a type of edible seaweed that is commonly found in coastal areas.
Flavor profiles:
- The tart has a savory and slightly salty flavor from the sea sandwort and Parmesan cheese.
Serving suggestions:
- Serve the tart as a main dish for lunch or dinner.
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