Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons olive oil
- 2 leeks, white and light green parts only, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Gruyere cheese
- 1/2 cup heavy cream
- 3 large eggs
- 4 ounces speck, thinly sliced
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust on a lightly floured surface and fit it into the tart pan. Trim the edges and prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
3. Bake the crust for 15 minutes. Remove the parchment paper and weights and bake for an additional 5 minutes until lightly golden. Set aside to cool.
4. In a large skillet, heat the olive oil over medium heat. Add the leeks, salt, and pepper and cook until softened, about 5 minutes.
5. In a medium bowl, whisk together the Gruyere cheese, heavy cream, and eggs.
6. Arrange the speck in the bottom of the cooled crust. Top with the cooked leeks.
7. Pour the egg mixture over the leeks and speck.
8. Bake the tart for 25-30 minutes until the filling is set and the top is golden brown.
9. 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: 320
Fat: 25g
Carbohydrates: 14g
Protein: 11g
Sodium: 450mg
Substitutions for ingredients:
- Instead of speck, you can use prosciutto or bacon.
- Instead of Gruyere cheese, you can use Swiss or cheddar cheese.
Variations:
- Add sliced mushrooms to the leeks for an earthy flavor.
- Use a different type of meat, such as ham or sausage.
- Add fresh herbs, such as thyme or rosemary, to the egg mixture.
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 for clean edges.
- 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 individual slices in the microwave or oven until warmed through.
Presentation ideas:
Serve the tart on a platter with fresh herbs and sliced leeks for garnish.
Garnishes:
Fresh herbs, sliced leeks, or cherry tomatoes.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus
- Grilled zucchini
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the leeks until softened and the filling until set to prevent any foodborne illness.
Food history:
Tarts have been a popular dish in Europe for centuries, with savory tarts becoming popular in the 19th century.
Flavor profiles:
The tart has a savory and slightly salty flavor from the speck and cheese, with a subtle sweetness from the leeks.
Serving suggestions:
Serve as a main dish for brunch or a light dinner.
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Region: German