Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons unsalted butter
- 2 leeks, white and light green parts only, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 teaspoon nutmeg
- 1 cup grated Tomme Vaudoise cheese
Special Equipment Needed:
- 9-inch tart pan
- 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 trim the edges. Prick the bottom of the crust with a fork and line with parchment paper. Fill with pie weights or dried beans and bake for 10 minutes.
3. Remove the pie weights or dried beans and parchment paper from the crust and bake for an additional 5 minutes until lightly golden. Remove from the oven and let cool.
4. In a large skillet, melt the butter over medium heat. Add the sliced leeks, salt, and black pepper. Cook, stirring occasionally, until the leeks are soft and lightly golden, about 10 minutes. Remove from heat and let cool.
5. In a medium bowl, whisk together the eggs, heavy cream, milk, and nutmeg.
6. Spread the cooled leeks evenly over the bottom of the pre-baked crust. Sprinkle the grated Tomme Vaudoise cheese over the leeks.
7. Pour the egg mixture over the cheese and leeks.
8. Bake the tart for 30-35 minutes, or until the filling is set and lightly golden.
9. Remove the tart 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: 320
Fat: 24g
Saturated Fat: 13g
Cholesterol: 155mg
Sodium: 450mg
Carbohydrates: 15g
Fiber: 1g
Sugar: 3g
Protein: 11g
Substitutions for ingredients:
- Tomme Vaudoise cheese can be substituted with Gruyere or Comte cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
- Leeks can be substituted with onions or shallots.
Variations:
- Add cooked bacon or ham to the tart for a heartier version.
- Add sliced mushrooms to the leeks for an earthy flavor.
- Use a gluten-free pie crust for a gluten-free version.
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 for clean slices.
- Let the tart cool for 10 minutes before slicing to allow the filling to set.
Storage Instructions:
Store any 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 garnish of fresh herbs, such as thyme or parsley.
Garnishes:
Fresh herbs, such as thyme or parsley.
Pairings:
Pair the tart with a crisp green salad or a side of roasted vegetables.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Steamed asparagus
- Sauteed spinach
Troubleshooting Advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake the tart for an additional 5-10 minutes until set.
Food Safety Advice:
- Be sure to cook the leeks until they are soft and lightly golden to ensure they are fully cooked.
- Store any leftover tart in the refrigerator and consume within 3 days.
Food History:
Tomme Vaudoise is a semi-hard cheese from the Vaud region of Switzerland. It is made from cow's milk and has a nutty, slightly sweet flavor.
Flavor Profiles:
The tart has a buttery, flaky crust with a creamy filling of leeks, nutmeg, and Tomme Vaudoise cheese. The cheese adds a nutty, slightly sweet flavor to the tart.
Serving Suggestions:
Serve the tart as a main dish for lunch or dinner, or as a side dish for a brunch or dinner party.
Related Categories
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Region: Swiss
Taste: Creamy, Savory, Earthy, Tangy, Herbaceous